VIEW ARTICLE    DOI: 10.1094/ASBCJ-37-0188

NOTE A Method for the Consistent Estimation of Real Degree of Fermentation. A. J. Cutaia and J. H. Munroe, Jos. Schlitz Brewing Company, Milwaukee, WI 53201. J. Am. Soc. Brew. Chem. 37:0188, 1979.

This calculation method results in a consistent estimation of the real degree of fermentation. The proposed equation takes into account weight loss due to the increase in yeast mass and CO₂ evolution during fermentation. These losses are not accounted for in the BEER-6,B calculation described in the American Society of Brewing Chemists' "Methods of Analysis," which results in a calculated real degree of fermentation dependent upon the solids concentration of the fermented beer.

Keywords: Calculation, Fermentability, Real degree of fermentation