Bottom fermentation: Difference between revisions
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A slow kind of [[fermentation]] at a temperature low enough that the [[yeast]] cells can sink to the bottom of the fermenting liquid; used in the production of [[lager]] | A slow kind of [[fermentation]] at a temperature low enough that the [[yeast]] cells can sink to the bottom of the fermenting liquid; used in the production of [[lager]] | ||
[[Category:Glossary]] | |||
Latest revision as of 14:46, 27 January 2007
A slow kind of fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager