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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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Good Enough : Believing Beautiful through Trauma, through Life, through Disorder
Because it doesn't matter how many times someone looks you in the eyes and tells you you're beautiful, you have to believe it-and if you don't-you have to keep fighting.In Good Enough: Believing Beautiful through Trauma, through Life, through Disorder, author Carly Newberg reveals what it's like to live with her "monsters"-the insidious voices inside her head that insist she isn't worthy-and her journey toward overcoming them. Drawing on her Christian faith and authors such as Dr. Anita Johnston, Don Richard Riso, and Mark Nepo, Carly encourages readers to shed their masks and enter the world as they are while embracing both their flaws and strengths.In this collection of stories and journal entries, Carly explores... the reality of living with an eating disorder, the problem with comparison, and,the ways in which one's environment affects one's growth-for better or worse.,Readers from all walks of life are sure to see themselves in Carly's storyand discover new ways to thrive in spite of life's challenges. Most importantly, this memoir will empower readers to see past the false stories they tell themselves so that they, too, can believe they are good enough.
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Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder
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How to Distill : A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits
Learn the surprisingly straightforward process of home distilling with detailed instructions and step-by-step photos. Whether you’re looking for accessible information on how to make your first moonshine, gin, bourbon, brandy, or other spirit or you’re a home distiller who wants to learn more and perfect your craft, How to Distill is the resource you need. In this book, certified industry expert and knowledgeable home distiller Aaron Hyde lays out the how and why of all the key processes, starting at the mash and fermentation, through distilling, and ending with additional information on aging and blending spirits.You’ll find: An Overview of Distilling and the Process: The fundamentals of distillation, concise distillation theory, still design, distilled products, and ingredients are all covered.Pre-Distillation: Move on to learn about the fermentation process, making your own wash from sugar or cereal mashing grain.Distilling: The main event! A robust section on distilling covers modern distillation techniques, the distillation process, key decisions during distillation, process control, collection, and further distillation runs.Post-Distillation: Work your way through flavor development and control, polishing spirit, the aging process, quality considerations, blending, and packaging considerations.Recipes: Whether you're interested in making bourbon whiskey, scotch whisky, gin, rum, or vodka, you’ll find an easy-to-follow recipe. With reliable, tested processes throughout, this is the new standard for distilling.By the end of the book, you’ll understand how to distill an array of different spirits and will have created something you will be proud to drink and share.
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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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How is methane produced through fermentation?
Methane is produced through fermentation by a group of microorganisms called methanogens. These microorganisms break down organic matter in an anaerobic (oxygen-free) environment, such as in wetlands, landfills, or the digestive systems of animals. During the fermentation process, methanogens convert the organic matter into methane gas and carbon dioxide. This methane gas can then be captured and used as a renewable energy source.
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Why does wine become sour through fermentation?
Wine becomes sour through fermentation due to the conversion of sugars into alcohol by yeast. During this process, some of the alcohol can be further converted into acetic acid by certain bacteria, leading to a sour taste. This can happen if the wine is exposed to oxygen or if there are high levels of acetic acid bacteria present. Additionally, other factors such as temperature, pH levels, and the type of yeast used can also influence the sourness of the wine during fermentation.
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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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Through Thorns
It's 2007, and Sandra Treming has just served 25 years in prison on a terrorism and murder conviction stemming from her involvement in the "Berkman Brigade," an early 1980s political activist group. Described by the media as "the mastermind behind a monstrous terrorist act that rocked the nation," the aging revolutionary finds herself in a strange new world of cellphones, laptops, and smoking bans, and soon discovers that her old political pals have moved on to other pursuits. Struggling against setbacks thrown at her by abusive authorities, religious zealots, petty thieves and unscrupulous property developers, Sandra risks losing everything she ever fought for, until a chance encounter with the owner of a used book store opens the door to a new life. Set in 1982 and 2007, Through Thorns follows one woman's journey through two wildly disparate moments in North American history, finding humour and hope in the unlikeliest places.
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THROUGH
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Drive Through
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Through Water
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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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Why can't you produce schnapps solely through alcoholic fermentation?
Schnapps is typically produced through the process of distillation, which involves heating a fermented liquid to separate the alcohol from the water and other components. Alcoholic fermentation alone cannot produce schnapps because it only creates a low-alcohol content liquid, and the concentration of alcohol is not high enough to be considered schnapps. Distillation is necessary to increase the alcohol content and create the strong, clear spirit that is characteristic of schnapps.
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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 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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