Applicable for all (laboratory) worts
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards, yeast is added and the wort is allowed to completely ferment out at a minimum temperature of 20 °C in a fermentation tube (fig. 1). The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.
Green beer, beer
The original gravity (p), apparent extract (EA) and real extract (ER) of the green beer and the fully matured beer are measured. From this, the apparent and real attenuation are calculated. Normally, only the apparent attenuation of beer is determined in practice.
Applicable for all (laboratory) wort
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards added to an Erlenmeyer flask along with 7.5 g/100 ml yeast where it is allowed to completely ferment out under constant agitation. The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.
wort, beer
Yeast (16 g/100 ml) is added to (boiled) wort or beer in an Erlenmeyer flask and allowed to ferment completely in approx. 7 h under constant agitation. The limit of attenuation is calculated from the difference between the extract content prior to (original gravity) and after fermentation. [1, 2, 3]
Determination of the maximum amount of fermentable extract in wort and beer
wort, beer
Yeast is added to (boiled) wort or beer in an Erlenmeyer flask and allowed to ferment completely under constant agitation. The limit of attenuation is calculated from the difference between the extract content prior to (original gravity) and after fermentation. [1, 2]
Determination of the maximum amount of extract in the wort and beer
wort, beer
After adding yeast, wort or beer is fermented at a minimum of 20 °C in a fermentation tube. The limit of attenuation is calculated from the difference between the extract content prior to (original gravity) and after fermentation. [1]