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This document discusses methods to make brewing fermentations more profitable through very high gravity brewing. It compares supplementing yeast with unsaturated fatty acids and salts (YNT) to oxygenating wort with pure oxygen. An experiment was conducted fermenting high gravity wort at 18C and 21C with or without YNT and oxygenation. YNT and oxygenation both reduced fermentation time without changing flavor profiles. Specifically, YNT reduced fermentation from 7 to 5 days and achieved lower residual extrac

Author

Semana de Engenharia '2010

Language

EN