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bottom fermentation

Definitions

  • WordNet 3.6
    • n bottom fermentation a slow kind of alcoholic 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
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Webster's Revised Unabridged Dictionary
    • Bottom fermentation A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4° - 10° C. (39° - 50°F.). It is used in making lager beer and wines of low alcohol content but fine bouquet.
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Usage

In literature:

I wish we could get to the bottom of this thing; it keeps the troops in a ferment.
"Rujub, the Juggler" by G. A. Henty
Finally it again becomes clear, a sediment forms at the bottom, and on re-inoculating it with yeast culture no fermentation takes place.
"Disease and Its Causes" by William Thomas Councilman
Her ferment went to the bottom of things this time.
"The Business of Being a Woman" by Ida M. Tarbell
In America the common system of brewing is one of infusion mashing combined with bottom fermentation.
"Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3" by Various
We leave this open at the bottom, for the reason that the sap can get out and not ferment.
"Northern Nut Growers Association, Report of the Proceedings at the Third Annual Meeting" by Northern Nut Growers Association
Sometimes a bottom yeast may for a time exhibit signs of a top fermentation.
"Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3" by Various
After fermentation sets in, the water will sink to the bottom.
"Health, Happiness, and Longevity" by Louis Philippe McCarty
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