Challenge: A regional brewer wanted to boost brewing capacity without investing in more fermenters. Could they reduce fermentation times, without compromising on beer quality?
Solution: The main barrier to greater efficiency was the brewer’s need to ensure a long period at the end of the fermentation stage for a diacetyl rest. The solution we recommended, Maturex® Pro, prevents diacetyl formation – and can reduce overall fermentation times by 15-30%. Now our customer is brewing more beer from its existing setup. Plus, it’s reaping significant energy savings since there’s less demand for cooling during fermentation. Flavor consistency has even increased.