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Beer Fermentation
High Gravity Fermentations
High-gravity fermentations involve worts of up to 18ºP and even higher (35). Following fermentation and maturation, the beer is diluted with cool carbonated water to a prescribed original gravity or to a prescribed alcohol concentration. There are a number of advantages associated with high-gravity brewing. Munroe reports that it results in beers that are more consistent (% alcohol, original gravity, etc.) and more physically stable since the compounds responsible for haze are more easily precipitated at higher concentrations. Handling more concentrated wort results in increased utilization of equipment and lower energy costs (35). According to Munroe, the disadvantages are longer fermentation times, different flavor characteristics, and poorer hop utilization than normal gravity fermentations (35).
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