EC Microbiology

This research was done to unveil the fermentability of wort produced from Millet and Sorghum as compared to malted barley wort focuses on exploring viable alternatives to brewing industry. Since traditional barley remains the best grain for brewing, this work tends to create alternative grains that can be used as traditional barley is very costly and rare to find because it has to be imported. These grains are affordable and common within us. I was able to arrive to get my wort by following the due processes in brewing starting from malting which involves three stages, Steeping to germination and then to kilning, then to mashing where the wort was produced by the help of the external enzyme added and filtered off with whatman No 1 filter paper, and finally pitching and fermentation to produce our alcohol. During the fermentation, different analysis were being taken till the last day of fermentation which includes pH, original gravity, yeast concentration and yeast viability. Wort was produced by the addition of external enzyme that aided it's saccharification and pitching of yeast during fermentation that resulted in the production of alcohol.

 Keywords: Malt; Wort; Fermentability; Kiln; Enzyme; Steeping

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