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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 37, 1979 - Issue 4
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A Method for the Consistent Estimation of Real Degree of Fermentation

A. J. CutaiaJos. Schlitz Brewing Compan., Milwaukee, WI53201
&
J. H. MunroeJos. Schlitz Brewing Compan., Milwaukee, WI53201
Pages 188-189 | Received 18 Aug 1979, Published online: 06 Feb 2018

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Read on this site (2)

Ramon Huerta-Zurita, Richard D. Horsley & Paul B. Schwarz. (2019) Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability?. Journal of the American Society of Brewing Chemists 77:1, pages 1-9.
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Anthony J. Cutaia. (2007) Estimation of Yeast Mass Increase in Production Brewing Fermentations by Calculation of Carbohydrate Utilization. Journal of the American Society of Brewing Chemists 65:3, pages 166-171.
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Articles from other publishers (3)

James Bruner, Andrew Marcus & Glen Fox. (2021) Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains. Fermentation 7:2, pages 66.
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Jan ŠAVEL, Petr KOŠIN, Jan STREJC & Adam BROŽ. (2018) Use of Laboratory Pressure Measurement for Fermentation Process Monitoring. Kvasny Prumysl 64:3, pages 117-121.
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Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2015) Balling alcohol factors from the perspective of contemporary brewing.. Kvasny Prumysl 61:4, pages 120-128.
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