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Kegland pH Brewing Salt Scales and Hops (0.1g to 1000g) Without battery
Kegland pH Brewing Salt Scales and Hops (0.1g to 1000g) Without battery
Price: 4.49 € | Shipping*: 3.54 € -
Kegland pH Brewing Salt Scales and Hops (0.1g to 1000g) Without battery
Kegland pH Brewing Salt Scales and Hops (0.1g to 1000g) Without battery
Price: 4.49 £ | Shipping*: 3.54 £ -
Introduction To Brewing And Fermentation Science: Essential Knowledge For Those Dedicated To Brewing Better Beer
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer.Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
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Yeast : The Practical Guide to Beer Fermentation
This is a resource for brewers of all experience levels.The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures.Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step-by-step procedures, equipment lists and a guide to troubleshooting are included.
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What is the reaction equation for mashing in beer brewing?
The reaction equation for mashing in beer brewing involves the conversion of starches in the malted barley into fermentable sugars. This process is facilitated by enzymes present in the malt, such as amylase, which break down the starches into simpler sugars like maltose. The general equation for mashing can be represented as: Starches + Water + Enzymes → Sugars. This sugar-rich liquid, known as wort, is then boiled and fermented with yeast to produce beer.
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What happens during the alcoholic fermentation of mash and yeast?
During alcoholic fermentation, the yeast consumes the sugars present in the mash and converts them into alcohol and carbon dioxide. This process is anaerobic, meaning it occurs in the absence of oxygen. As the yeast breaks down the sugars, it produces ethanol (alcohol) as a byproduct, along with carbon dioxide. This is the process that is used to produce alcoholic beverages such as beer, wine, and spirits. The length of fermentation and the specific conditions can affect the flavor, aroma, and alcohol content of the final product.
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How does fermentation work without yeast?
Fermentation can occur without yeast through the process of lactic acid fermentation. In this process, bacteria such as Lactobacillus convert sugars into lactic acid, which results in the sour taste of fermented foods like yogurt, sauerkraut, and kimchi. This type of fermentation is commonly used in the production of dairy products and pickled vegetables. While yeast is not involved in lactic acid fermentation, the process still allows for the preservation and transformation of food through the breakdown of sugars into acids.
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Why does the yeast settle at the bottom during slow fermentation and rise during fast fermentation?
During slow fermentation, the yeast settles at the bottom because it has more time to consume the available sugars and produce alcohol, causing it to become heavier and settle. In contrast, during fast fermentation, the yeast rises because it is producing carbon dioxide at a faster rate, creating buoyancy that causes it to rise to the top. The speed of fermentation affects the behavior of the yeast, leading to different settling or rising patterns.
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Hops and Dreams
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86mm/70mm Wide Mouth Jar Fermentation Lid And Airlock For Preserving Brewing Making Wine Fermenting
86mm/70mm Wide Mouth Jar Fermentation Lid And Airlock For Preserving Brewing Making Wine Fermenting
Price: 1.89 € | Shipping*: 1.99 € -
86mm/70mm Wide Mouth Jar Fermentation Lid And Airlock For Preserving Brewing Making Wine Fermenting
86mm/70mm Wide Mouth Jar Fermentation Lid And Airlock For Preserving Brewing Making Wine Fermenting
Price: 1.89 £ | Shipping*: 1.99 £ -
English Bread and Yeast Cookery
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread.It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available.It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge.Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker.Enquire within on any point connected with baking and Miss David has the answer.Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout.The writing style of this book has aged well and adds greatly to its charm.This is a book that should be included in every food lovers collection.Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.
Price: 18.99 £ | Shipping*: 3.99 £
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Why does fermentation in beer brewing stall despite proper dehydration?
Fermentation in beer brewing can stall despite proper dehydration due to a variety of factors. One common reason is the presence of high levels of alcohol, which can inhibit the activity of yeast and slow down the fermentation process. Additionally, the temperature of the fermentation environment can impact the yeast's ability to function properly, leading to a stall in the fermentation process. Finally, the quality and health of the yeast used in the brewing process can also play a role in fermentation stalling, as stressed or unhealthy yeast may struggle to complete the fermentation process.
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What does yeast do in alcoholic fermentation?
Yeast plays a crucial role in alcoholic fermentation by converting sugars into alcohol and carbon dioxide. This process is known as fermentation, where yeast breaks down the sugars present in the liquid to produce ethanol (alcohol) and carbon dioxide as byproducts. The alcohol produced is what gives alcoholic beverages their intoxicating properties, while the carbon dioxide creates bubbles in beverages like beer and champagne. Yeast also helps to develop the flavors and aromas in the final product through its metabolic activities during fermentation.
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What is the difference between hops and natural hops?
Hops are the flowers of the hop plant that are used in brewing beer to add bitterness, flavor, and aroma. Natural hops refer to hops that are grown and processed without the use of synthetic chemicals or pesticides. In other words, natural hops are grown and harvested using organic and sustainable farming practices, while regular hops may be treated with synthetic chemicals during the growing and processing stages. Choosing natural hops can be a way to support environmentally friendly and sustainable agricultural practices.
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What is the significance of yeast fermentation in biology?
Yeast fermentation is significant in biology because it is a process that allows yeast cells to convert sugars into energy in the absence of oxygen. This process, known as anaerobic respiration, is important for the production of energy in organisms that live in low oxygen environments. Additionally, yeast fermentation is used in the production of alcoholic beverages and bread, making it an important part of food and beverage production. Understanding yeast fermentation is also important for studying cellular respiration and metabolism in organisms.
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