Geograph

Andere Größen

Here in the CCT-the chilled wort is beidosiert the yeast. Then uses the primary fermentation. It is fermented at a constant temperature of the products extracted from the malt sugar by yeast into alcohol and CO2. The beer is gespundet at the end of fermentation, ie it is held under counter-pressure to the CO2 produced to tie in the beer. After about 7 days, the so-called green beer cooled to 0-1 ° C, and even about 20 days through the maturation phase.