Abstract
After boiling, the wort is prepared for the fermentation stage by cooling it rapidly. This involves the use of a wort chiller. The liquid is then placed into a fermenter and yeasts are added. Fermentable sugars are converted into alcohol and carbon dioxide in this process. Uncovering the principles behind these processes reveals a wealth of theory in thermochemistry and physics. That will be the focus of this chapter.
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Mosher, M., Trantham, K. (2017). Cooling and Fermenting. In: Brewing Science: A Multidisciplinary Approach. Springer, Cham. https://doi.org/10.1007/978-3-319-46394-0_9
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DOI: https://doi.org/10.1007/978-3-319-46394-0_9
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-46393-3
Online ISBN: 978-3-319-46394-0
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