Beer Fermentation

High Gravity Fermentations

High-gravity fermentations involve worts of up to 18°P and even higher (38). 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 (38). According to Munroe, the disadvantages are longer fermentation times, different flavor characteristics, and poorer hop utilization than normal gravity fermentations (38).

Click on the following topics for more information on beer fermentation.

Related Topics on Beer Fermentation

• Introduction to Beer Fermentation
• Pitching Beer Yeast
• Lager Fermentations
• Ale Fermentations
• Diacetyl Rest
• High Gravity Beer Fermentations
• Yeast Collection
• Beer Fermentation Systems
• Calculations
• References