USE OF AN EXTRACT OF SPENT GRAINS AS AN ANTIFOAMING AGENT IN FERMENTORS

Abstract

A concentrate from the pressings of spent grains makes an effective antifoaming agent in the fermentor. The active components are a mixture of complex lipids which appear to be removed by yeast metabolism towards the end of the fermentation. Hop utilization is improved and properties of the final beer are either unaffected or improved. 1976 The Institute of Brewing & Distilling