High gravity blending.

Bergmann, J.H.

Abstract
The adjustments to processing parameters such as the hopping rate and the conditions of yeast handling, pitching and fermentation which are required when high gravity brewing is adopted are briefly outlined. The composition and preparation of the blending liquor, the respective advantages and disadvantages of diluting before or after filtration, the carbonation of dilute beer and the control of blending are described and drawings of blending and liquor deaeration equipment are presented.
Keywords : beer brewing liquor dilution equipment high gravity brewing