Abstract

In this study, the 30oBx wort with 30% maltose syrup adjunct was used for very high gravity brewing. Increase in pitching rate from 25×106 cells/mL to 125×106 cells/mL shortened the primary fermentation time and augmented the level of ethanol and diacetyl in the green beer. The suitable pitching rate was 75×106 cells/mL. Under this condition, the fermentation time reduced 44.2% and the ethanol concentration in the green beer increased 13.7% in comparison with those in the culture with conventional pitching rate; the ethanol yield achieved maximum of 44.1%. Combination of high pitching rate and nutritional supplementation to 30oBx wort reduced the fermentation time 8.7% and maintained the similar ethanol content in the green beer and the similar ethanol yield in comparison with the high pitching rate culture.