Effects of Brewing Yeasts on Low Gravity Beer

The 6, 7, and 8°P worts were fermented by brewing yeast (S. uvarum) BY-1, BY-2, BY-3, and BY-4 at 10℃, respectively. The acidity, pH value, and alcoholic content were determined at one-day interval. Sense evaluations of these fresh beers were carried. The results show that no significant influences were found on acidity, pH value, and alcoholic content in 4 fresh beers with same gravity wort fermented by 4 brewing yeasts. The pH values of four fresh beers fermented with 6°P wort were decreased about 1.5; however, the values with 7 and 8 °P worts fermented were decreased about 1.2. In our research, the fresh beers fermented by BY-2 had best flavor characteristic.