High-gravity brewing

Dragone G., Mussatto S.I. and Almeida e Silva J.B. Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains. European Food Research and Technology 228 (2) (2008) 257-264. 

Fig. 20.33 A typical water deaeration plant involving pasteurization. Equipment for producing chilled, carbonated, deaerated, pasteurized water for beer dilution after high gravity brewing. Alternative systems lead water to the spray chamber either at 15°C or at temperatures above 100°C. In these, the holding tube is omitted. The system with the highest temperature of water relies on flash action within the spray vessel which eliminates the need for vacuum. (Based on diagrams of APV Co., Crawley.)...

Dragone, G., Silva, D. R, SUva, J., Lima, U. D. (2003). Improvement of the ethanol productivity in a high gravity brewing at pilot plant scale. Biotechnology Letters, 25,1171-1174. 

Mizuno, A., Tabei, H., Iwahuti, M. (2006). Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing. Journal of Bioscience and Bioengineering, 101, 31-37. 

Nguyen, T. H., Viet Man, L. V. (2009). Using high pitching rate for improvement of yeast fermentation performance in high gravity brewing. International Food Research Journal, 16, 547-554. 

Pham, T. N. L., Doan, N. H. D., Le Van, V. M. (2010). Using fed-batch fermentation in very high gravity brewing effects of Tween 80 and ergosterol supplementation on fermentation performance of immobilized yeast in calcium alginate gel. International Food Research Journal, 17, 995-1002. 

Casey, P. H., Chen, E. C. H., Ingledew, W. M. (1985). High-gravity brewing production of high levels of ethanol without excessive concentrations of esters and fusel alcohols. Journal of the American Society of Brewing Chemists, 43, 178-182. 

Cooper, D. J., Stewart, G. G., Bryce, J. H. (1998). Some reasons why high gravity brewing has a negative effect on head retention. Journal of the Institute of Brewing, 104,... 

Stewart, G. G. (1999). High gravity brewing. Brewer s Guardian, 128, 31-37. 

Casey, G.R, C.A. Magnus, and W.M. Ingledew. 1984. High-gravity brewing effects of nutrition on yeast composition, fermentative ability, and alcohol production. Appl. Environ. Microbiol. 48 639-646. 

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