Our Brewing Process: 7. Fermentation
Автор: Timothy Taylor's Brewery
Загружено: 2022-06-08
Просмотров: 1891
At the heart of Timothy Taylor’s beer is our own unique yeast strain called, appropriately, ‘Taylor’s Taste.’ It is over 2,000 generations old (we re-pitch it each week) and has particular qualities that allow the flavours and aromas of our hops to come through, resulting in a well-balanced beer with a ‘polished clarity’ that is clean and crisp with a quenching finish.
Our yeast is added to the collected wort in our open top fermenting vessels (a process called ‘pitching’) and fermentation then commences. During this process sugars from the malt will be converted into alcohol by the yeast. Gravity and temperature are checked throughout the process by our brewing team to monitor and control the speed of fermentation. During fermentation the top yeast is hand-skimmed and then removed in order to be stored and reused for the following week’s brew. In terms of timing, fermentation usually takes six to seven days with a further three to four days of conditioning; so about 10 days in all.
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