Kvasny Prumysl, 2005 (vol. 51), issue 3
Year 2004 Barley Crop Assessment - Brewery Section.Peer-reviewed article
Miloą HRABÁK, Karel NIKOLAI, Josef PROKE©
Kvasny Prum. 2005; 51(3): 78-82 | DOI: 10.18832/kp2005004 
p. 78-82. Already for many years, the qualitative assessment of the quality of malting barleys crops carried out by the Malting institute in Brno has been accompanied by bench scale brewing of beers from the malts produced by brewery malt houses or commercial malting plants in the relevant growing areas of the Czech Republic. In 2004, the quality assessment for brewing purposes was extended by monitoring of varieties, so it was possible to compare not only the differences among individual growing areas but also the differences among the varieties. The spectrum of gained results is thus significantly wider than in the previous years. The quality of...
Aditives influence on fermentation run.Peer-reviewed article
Mariana CVENGROSCHOVÁ, Daniela ©MOGROVIČOVÁ
Kvasny Prum. 2005; 51(3): 83-85 | DOI: 10.18832/kp2005005
In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity. Antifoam Foamsol addition in concentration 4,2 ml/hl significantly lowered foaming in the wort kettle during boiling and in CCT so it allows hop dosage decrease. Bitterness units were reduced by about 9,7 BU in CCT during fermentation with Foamsol usage, but without antifoam they were reduced by about 12,6 BU. Foam stability was not influenced, the value was around 250 s in each case. Nutritional additive Yeastlife Extra in 4 g/hl concentration helps to reduce diacetyl and whole VDK...