Forced fermentation test



A forced fermentation test helps to troubleshoot problems if you have a stuck fermentation.  Similar to a Forced Wort Test (see the Microbiology and Molecular Biology page) except that a sample is taken *after* pitching the yeast, then the fermentation is forced to achieve maximum attenuation by using a high temperature and constant shaking.  The reason you would want to do this is because the finishing gravity is expected to be slightly lower than your production fermentation and establishes what theoretical gravity you are expected to get.  If your production fermentation does not achieve close to this theoretical gravity value, then troubleshooting is needed to determine the problem.


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