SETT ATT GENOMFORA JESNING AV EN BLANDNING, SERSKILT VORT, FOR BRYGGNING AV OL

摘要

The fermentation time for wort is reduced by as much as 25-50% by adding an anti-foaming agent to the wort during fermentation to control the foam level, the anti-foaming agent being an ethanolic extract of ground malt; and continuously vibrating the wort to promote the escape of carbon dioxide.