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. 2016 Jun 30;16(5):fow053. doi: 10.1093/femsyr/fow053

Figure 1.

Figure 1.

Fermentation (%ABV) of 15°P all-malt wort at 15°C and suspended yeast dry mass (g L−1). Panel (A) includes group II, ale and S. eubayanus strains; panel (B) includes group I strains. Values are means from two independent fermentations and error bars where visible represent the range.