ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Beer-16: End Fermentation (Yeast Fermentable Extract)

ASBC Methods of Analysis

Beer

Beer-16
End Fermentation (Yeast Fermentable Extract)

VIEW METHOD

Summary
End fermentation is the point at which the yeast has assimilated all the fermentable sugars it can into carbon dioxide and alcohol. This method, which reports yeast fermentable extract, %, to one decimal place, is helpful in determining the final gravity of a beer on a bench scale compared to a beer in a fermenting vessel. This allows brewing staff to monitor fermentation on a daily basis or when dealing with new products that have an unknown final gravity.