Exploring fermentation rate in beer and hard cider brewing

WCU Author/Contributor (non-WCU co-authors, if there are any, appear on document)
Jamie Leigh Rowell (Creator)
Western Carolina University (WCU )
Web Site: http://library.wcu.edu/
John Wagaman

Abstract: In beer brewing, it is widely known that trace elements, particularly zinc, are requiredby yeast in order to grow and ferment. The general consensus among large-scale brewers andhomebrewers alike is that the most sensitive and time-consuming step of beer production is thefermentation process. Problems encountered during fermentation can lead not only to prolongedfermentation time, but also to the deterioration of beer quality. These problems can often be contributed to a lack of necessary trace elements needed for the fermentation of yeast. While the wort provides some trace elements for the yeast, zinc may not be available in the required amount in the wort. To prevent such problems, brewers may supplement wort by adding additional zinc salts during wort boiling or by adding a yeast supplement that includes zinc to wort.Several studies have been published on the optimal zinc concentration to increase the rateof fermentation, but few have studied this process in quantities that are practical to the average homebrewer. Furthermore, the specific gravity used in determining the rate of fermentation may not only be a function of time and wort composition, but also process characteristics outside of the fermenter. In this study, we explore different methods of increasing fermentation rate and present various statistical models that describe specific gravity as a function of time and additional variables. These additional variables include both pre-planned experimental factors and nuisance variables that may affect the final product.

Additional Information

Language: English
Date: 2015
applied mathematics, applied statistics, beer brewing, cider brewing, homebrewing, zinc
Fermentation -- Mathematics
Fermentation -- Mathematical models
Brewing -- Mathematics

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