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Abstract
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.