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Agitated batch fermentation---The transitional step to continuous fermentation

MBAA TQ vol. 6, no. (1), 1969, pp. 74-78 | VIEW ARTICLE

O. O. Schaus

Abstract
It is feasible and in many cases desirable to carry out the fermentation step in brewing in a shorter time than is now being employed. Substantial savings in capital 9n new or expanding installations are possible without adversely affecting the product. In addition, experience can be obtained from this type of operation that will make the transition to continuous fermentation easier without first entailing the risks of a direct large-scale commitment.

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