Top fermentation: Difference between revisions
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An [[ | [[file:top_ferment.jpg|thumb|200px|right|Typical top fermentation in a [[carboy]]]] | ||
An [[alcohol]]ic [[fermentation]] during which the [[yeast]] cells are carried to the top of the fermenting liquid. It proceeds with some [[Ebullation|violence]] and requires a temperature of 14-30°C. (58-86°F.). It is used in the production of [[ale]], [[porter]], etc., of [[wine]]s high in alcohol, and in [[mash]]es intended for [[distilling]]. | |||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 23:20, 28 September 2017
Typical top fermentation in a carboy
An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and requires a temperature of 14-30°C. (58-86°F.). It is used in the production of ale, porter, etc., of wines high in alcohol, and in mashes intended for distilling.