Search results

Create the page "$1" on this wiki! See also the search results found.

• Aging and Storage
  ...ws the estimated amount of CO² loss in different sized bottles (1.5 L, 750 mL, and 350 mL) when stored at 12 °C <ref name="Liger-Belair_2011 | 20 || 12 (6) || 8 (4) || 5.5 (2.75) || 4 (2) || 2.5 (1.25)
  62 KB (9,233 words) - 01:16, 24 December 2023
• Soured Herb, Spice, and Vegetable Beer
  ...f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov]. ...any character to a beer due to its light flavor profile and sugar content (1-5% sugar) before being turned into syrup, while others claim that there is
  31 KB (4,648 words) - 19:00, 11 August 2023
• MTF Thread Highlights
  ...ww.archaicpursuit.com/2018/03/2015-coolship-experiment-cooling-rate.html?m=1 Caleb's blog write up]. || Caleb Buck || 11/24/2015 ...y be re-pitched indefinitely if the correct cell count is re-pitched (~0.5-1 million/ml) and it is re-pitched relatively quickly. Oxygenate the wort wel
  64 KB (8,325 words) - 21:03, 17 May 2024
• Brettanomyces secondary fermentation experiment
  ...tion rates: 1) zero (control), 2) 50,000 cells/mL, 3) 240,000 cells/mL, 4) 1 million cells/mL, 5) 2.4 million cells/mL. Bottles were then conditioned at File:phenols-omegaesc.png|'''Figure 1''' Measurement of phenolic compounds at 3 weeks.
  10 KB (1,400 words) - 18:06, 1 May 2020
• Eccentric Beekeeper Bulldog
  ...m/3-8-Compression-X-1-2-MNPT-Bored-Through-Fitting.html 3/8" Compression X 1/2" MNPT Bored Through Fitting, CF3812] ...R Series Brass Pressure Relief Valve, 0-100 psi Adjustable Pressure Range, 1/4" Male NPT]
  4 KB (607 words) - 19:49, 21 September 2022
• Kveik
  ...tation for Brewers Association. May 2020. Retrieved 05/18/2020.]</ref> (~1 hour in). ...arshol pronounces it three times and explains that there is no 'w' sound (~1:10:30 mins in).]
  131 KB (18,619 words) - 15:53, 26 May 2024
• Dimethyl Sulfide
  | 70 || 1,216 || 1,040 ...ple, lager wort pH is typically 5.4-5.7, while ale wort pH is typically ~5.1. This might explain why DMS is present more in lager beers <ref name="Anne
  43 KB (6,784 words) - 15:24, 2 February 2024
• Orval
  ...belt.com/newboard/thread.html?tid=1108752780&th=1275339078&pg=21&tpg=1&add=1 Chad Yakobson. The Burgundian Babblebelt forum. 06/09/2010.]</ref> Beer *Crystal 60L 1%
  5 KB (770 words) - 18:41, 11 November 2023
• Laboratory Techniques
  ...amazon.com/gp/product/B00AB32J7S/ref=oh_aui_detailpage_o04_s01?ie=UTF8&psc=1 ...amazon.com/gp/product/B0036ZA966/ref=oh_aui_detailpage_o04_s01?ie=UTF8&psc=1
  40 KB (5,569 words) - 16:32, 5 November 2022
• Brettanomyces Storage Survival Experiment
  ...or 1:1000, 1:10000 and 1:1000000 dilutions were spread onto approximately 1/3 of a petri dishes containing MYPG solid media for each replicated treatme ...nd the two replicates of each treatment were stored at cold temperature at 1°C. After 100 days in storage, a small amount of yeast from a single colony
  13 KB (2,024 words) - 10:36, 8 July 2016
• Glycosides
  ...ta-glucosidase activity <ref>[http://femsle.oxfordjournals.org/content/243/1/107.abstract De novo synthesis of monoterpenes by Saccharomyces cerevisiae ...up in glycosides outnumber the amount that are free in a ratio of 2:1 to 8:1 <ref name="Maicas"></ref>. Aglycones that are bound up in glycosides tend
  56 KB (8,027 words) - 16:26, 5 November 2022
• Mold
  ...l also help prevent mold growth, as well as a starting gravity at or below 1.070 because higher gravity must takes longer to start fermentation, which g ...k1l2j0l6.127585.128971.0.129112.16.14.0.0.0.0.181.1496.0j12.12.0....0...1c.1.64.psy-ab..4.12.1491...0i67k1j0i131k1j35i39k1j0i131i20i264k1j0i20i264k1.0.5
  22 KB (3,318 words) - 03:03, 21 October 2023
• Wort Souring
  ...illus'' will be inhibited by the presence of even very small amounts hops (1-2 IBU or even just hop material from dry hopping). When using a pure cultu ...acillus#Foam_Degradation]]</ref>. Souring with grains should occur within 1 or 2 days if done correctly <ref name="young_grains"></ref>. Do not consum
  78 KB (11,692 words) - 19:23, 11 March 2024
• Temp Move
  ...heiro R, Pagliara D, Malfeito-Ferreira M, Loureiro V. 2008.]</ref> (Table 1). For example, an ongoing survey of wild yeasts in most of the US which iso
  8 KB (1,100 words) - 21:21, 26 March 2023
• Sour Beer Terminology
  ...rts at ~22 minutes in, and the discussion about kettle sours starts around 1:25:00).]
  9 KB (1,303 words) - 16:17, 10 April 2019
• Corking
  ...rk.com/post1835/ Vinnie Cilurzo on the Brewing Network 15-Jan-2006]</ref> (1:22:30 in).
  21 KB (3,289 words) - 19:25, 23 November 2023
• Nonconventional Yeasts and Bacteria
  * [https://www.aeb-group.com/en/food-beverage/levulia-alcomeno-1 AEB product sheet.] ...strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl ace
  85 KB (11,739 words) - 18:53, 27 March 2024
• Wine
  ...thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, ...sed in part by the yeast consuming nutrients. Very low levels of alcohol (1.5%) have been shown to stimulate early growth of LAB, but growth and MLF be
  9 KB (1,220 words) - 17:20, 8 November 2023
• Mead
  ...Journal of Food Microbiology. Volume 31, Issues 1–3, August 1996, Pages 1-261996.]</ref>. To add a bit of control you could add things like maltodex ...ng wild captures/spontaneous Meads. Through anecdotal trials, a gravity of 1.060 or lower has been found to have the best results to complete a full fer
  11 KB (1,751 words) - 02:34, 16 December 2023
• Quality Assurance
  ...sphaera cerevisiae'' (7% of bacterial contaminations; inhibited below pH 4.1 and 2.8% ABV but can produce considerable amounts of [[Butyric Acid|butyric ...not as effective. A higher concentration of peracetic acid (from 0.25% to 1% of products containing 4-15%) was required to be more effective than lower
  90 KB (13,087 words) - 21:25, 26 February 2024

View (previous 20 | next 20) (20 | 50 | 100 | 250 | 500)