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ANALYTICA EBC

Analytica EBC - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid

4.11.2 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid

  • 22/10/2018
  • 115
  • |
  • Malt
  • |
  • 1999

The determination of the fermentabílity of wort using a rapid yeast procedure.  This method is given for guideline purposes only. It must be considered that the rapid method may lead to lower results compared to the reference method. Descriptors: original gravity of the wort and the present gravity of the fermented filtrate, percentage apparent attenuation, percentage real attenuation.

It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1


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