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HOW TO CALCULATE ABV As well as indicating when fermentation is complete gravity readings can be used to calculate how much sugar has been converted to alcohol, and so determine the strength of your brew. You will need to take a reading before pitching the yeast (the original gravity or OG) and a second reading before bottling or barreling (the final gravity or FG). Multiplying the difference be..

드라이호핑에 관한 것들을 정리해 봤습니다. Dry hopping is a brewing technique where hops are added to beer during or after fermentation, instead of during the boiling process. This technique infuses the beer with hop aromas and flavors without adding bitterness. 새 창에서 열기www.scielo.br Dry hopping beer process Hops contain oils and resins that contribute to their aroma and flavor. When boiled, these oils and resins ..

Despite the first barley based beer being brewed 5400 years ago, filtration is a relatively new technique in the art and science of brewing. The first industrial beer filter was introduced in 1878 by German developer Lorenze Adelbert Enzinger. This Bavarian man designed a device that consisted of multiple iron plates that used paper sheets as a filter medium. These sheets had to be replaced afte..

Why put the specialty malt at the beginning of the milling operation and then put the base malt on top of it? 밀링 작업의 시작 부분에 스페셜 몰트를 넣은 다음 그 위에 베이스 몰트를 넣는 이유는 무엇인가요? The milling process in brewing involves crushing the malted grains to expose the starchy interior. This is a crucial step because it allows for efficient extraction of sugars during the mashing process, which provides the fermentable..

BES-870 매뉴얼입니다.

맥주에 쓴 맛을 나게하는 주요 물질이 홉이다. 홉을 처음으로 맥주에 살균의 목적으로 사용하도록 한 이가 그 유명한 힐데가르드 폰 빙엔 수녀다. 맥주 향과 쓴 맛은 홉에서 오는데 살아있는 홉 콘(cone)을 따면 맥주의 그 향이 난다. 홉의 쓴맛은 humulene이라는 alpha-acid에서 나오지만 끓이기 전에는 쓴 맛이 나지 않고 물에 녹지 않는다. 그러나 맥아즙과 함께 끓이면 이성체화 즉 화학적 구성은 그대로지만 분자의 구조가 바뀌어 분자의 특성이 바뀌게 된다. 이렇게 변한 이성체를 iso-humulene이라고 하고 이게 쓴맛의 주요 원인이다. 그래서 이게 얼마나 들어있는 지를 측정해서 객관적인 쓴맛 지수로 만든 게 IBU(international bitterness unit). IBU가 높을수록 쓰..

the difference between respiration and fermentation 호흡과 발효의 차이점 Respiration and fermentation are two distinct metabolic processes that cells use to generate energy, specifically ATP (adenosine triphosphate). They differ mainly in their pathways, the presence of oxygen, and the amount of energy produced. Here is a summary of the key differences: Oxygen requirement: Respiration: Cellular respirati..

Brewery tank implosion Three main causes - Condensation of steam if cold water is sprayed into a tank filled with steam, the steam condenses (tank implodes if there is no way of relieving the vacuum: 1 m 3 steam weighs 560 g 1 m 3 water weighs 1000 kg) - Reaction of CO 2 with caustic : CO 2 (gas) combines with NaOH to form NaHCO 3 (solid) Less rapid than thermal condensation, but needs to be man..

Cylindroconical vessels (CCVs), also known as unitanks, are vessels designed to handle both fermentation and maturation stages of beer production in a single container. They have a cylindrical shape with a conical bottom, which makes them suitable for various processes in brewing. Here are some advantages and disadvantages of using CCVs: Advantages: Space-saving: CCVs eliminate the need for sepa..

아직 1학년이지만 Job interview에 참가해보기로 했다. 경험삼아... 먼저 예상 질문과 답변을 ChatGPT에 물어 봤다 Can you tell us about your previous experience in the brewing industry? Answer: "I have worked in several breweries over the past few years, where I have gained experience in brewing processes, recipe formulation, and quality control. I have also helped with kegging, packaging, and labeling, and I am familiar with safety pr..