top fermentation

English

Noun

top fermentation (uncountable)

  1. (brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.
    Antonym: bottom fermentation
    • 2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
      Top fermentation is usually carried out at between 64 and 77 ° F/ 18– 25 ° C and takes two to seven days, during which the yeasty foam is skimmed off several times.
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