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17:08, 9 May 2024 ‎Water mineral adjustment (hist | edit) ‎[5,852 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Although malt is the main source of minerals extracted into wort, the levels of minerals in water also play a substantial role in beer flavor and the brewing process. The major ions with a direct effect on flavor are sulfate, chloride, sodium, and magnesium. Ions can also affect other as aspects of beer quality, including fermentation, mash enzyme action, haze, and pH control. The principal ions are the cations – calcium, magnesium, sodium, and po...") originally created as "Water mineral and alkalinity adjustment"
15:40, 9 May 2024 ‎Water sources (hist | edit) ‎[7,139 bytes] ‎Adam (talk | contribs) (Created page with "Proper selection of the raw materials for brewing has a considerable impact on beer quality, and water is no exception. Brewers have options for sources of brewing water: * '''Reverse Osmosis (RO) purified water''' - RO water contains little-to-no minerals (including chlorine and other unwanted chemicals).<ref name=kunze>Kunze W. Hendel O, ed. ''Technology Brewing & Malting.'' 6th ed. VBL Berlin; 2019.</ref> Therefore it is an excellent choice for brewing wa...")
17:33, 7 May 2024 ‎Remove dissolved oxygen from water (hist | edit) ‎[9,722 bytes] ‎Adam (talk | contribs) (Created page with "{| class="wikitable" style="float:right;margin-top:0px;margin-left:20px;" |+ Oxygen solubility in water | * 9.2 mg/L at 68°F (20°C) * 6.5 mg/L at 104°F (40°C) * 4.7 mg/L at 140°F (60°C) * 2.8 mg/L at 176°F (80°C) * 0.2 mg/L at 210°F (99°C) |} Water naturally contains dissolved oxygen gas (abbreviated DO), and the amount can vary depending on the temperature, pressure, and other factors. Dissolved oxygen in the brewing water is a major source of oxygen during tr...")
20:05, 27 April 2024 ‎Niacin (hist | edit) ‎[725 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Niacin (vitamin B3) is naturally present in malt and is extracted into the wort during mashing. Most of the niacin is utilized by yeast during fermentation. Usual content of niacin in beer is around 5 mg/L, although it can be higher (e.g. 8 – 12 mg/L).<ref name=punpor>Punčochářová L, Pořízka J, Diviš P, Štursa V. [https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf Study of the influence of brewing...")
10:05, 25 April 2024 ‎Nitrate (hist | edit) ‎[1,411 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Nitrate has no effect on beer flavor. It can be reduced to nitrite during the brewing process. Nitrite is a yeast toxin that causes poor multiplication and weak fermentation. Levels as low as 20 mg nitrate/l are dangerous for the yeast ( Kunze, 2004 ).<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. Library|''Beer i...")
16:39, 24 April 2024 ‎Amaranth (hist | edit) ‎[683 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Amaranth is a pseudocereal that can be used as partial replacements for malt in the production of new beers. It is of interest due to its high levels of nutrients and micronutrients, including minerals which can significantly improve the performance of brewing yeast and the fermentation rate.<ref name=korbog>Kordialik‐Bogacka E, Bogdan P, Ciosek A. [https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14052 Effects of quinoa and amaranth on zi...")
16:24, 24 April 2024 ‎Quinoa (hist | edit) ‎[908 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Quinoa is a pseudocereals that can be used as partial replacements for malt in the production of new beers. It is of interest due to its high levels of nutrients and micronutrients, including minerals which can significantly improve the performance of brewing yeast and the fermentation rate. The use of quinoa increased the content of both zinc and magnesium ions substantially, even when only 10% of the barley malt was replaced. Zn2+ an...")
22:41, 17 April 2024 ‎Contribute to Brewing Forward (hist | edit) ‎[1,061 bytes] ‎Adam (talk | contribs) (Created page with "'''Brewing chemistry''' article structure, for compounds and reactions * Provide an introduction: Why do brewers care about this topic? Provide a brief overview. * Discuss structure and/or classification or types of the substance. * Explain the sources of the substance (how it gets into the wort or beer), how it is extracted, its transformation and degradation, and its fate (is it removed? how much is in beer?) * Discuss the effects the compound/reaction has on the brewi...")
21:44, 16 April 2024 ‎Yeast nutrient products (hist | edit) ‎[8,124 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Yeast extract is a water soluble autolysate derived from spent yeast and contains many of the nutrients required to maintain yeast metabolism. The nutritional value of yeast extract and the abundance of spent yeast available to the brewing industry make this a potentially valuable supplement for improving the nutritional status of higher gravity worts. Yeast extract, in particular, is a rich source of freely assimilable nitrogen and may be used to ba...")
20:19, 16 April 2024 ‎Ethanol (hist | edit) ‎[1,249 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} A major factor limiting ethanol production during HG fermentation is ethanol itself. Under HG conditions ethanol levels may be as high as 16% (v/v). The effect such ethanol concentrations have on a cell's fermentative ability is dependent on that cell’s ethanol tolerance, which is in turn affected by a number of factors including the genetic makeup of the yeast strain, the physiological state of the cells and the physico-ch...")
01:40, 9 April 2024 ‎Recipe software (hist | edit) ‎[865 bytes] ‎Adam (talk | contribs) (Created page with "Software for recipe and water calculations * Mash Made Easy - [https://mashmadeeasy.yolasite.com/ download here] * Bru'n Water - [https://www.brunwater.com/ download here] * Brewers Friend - available online: [https://www.brewersfriend.com/homebrew/recipe/calculator full recipe calculator], [https://www.brewersfriend.com/water-chemistry/ basic water calculator], [https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/ advanced water calculator] * Beer...") Tags: Mobile edit Mobile web edit
18:02, 20 March 2024 ‎Chlorine and chloramines (hist | edit) ‎[11,677 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Chlorine compounds are use by water treatment plants to disinfect water. They must be removed from brewing water (see Water). Hypochlorous acid (HOCl) is formed by introducing chlorine gas into water. It decomposes into HCl and an oxygen radical that kills microbes by oxidation of the cell membranes.<ref name=kunze>Kunze W. Hendel O, ed. ''Technology Brewing & Malting.'' 6th ed. VBL Berlin; 2019.</ref> Chlorine is an effective sterilant...")
10:21, 11 March 2024 ‎Maltase mash (hist | edit) ‎[1,379 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} When increased ester formation is desired during fermentation, a "maltase mash" can be used, which is designed to increase the glucose percentage, which causes the yeast to produce more esters such as ethyl acetate and isoamyl acetate.<ref name=esslinger>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. ''Handbook of Brewing: Processes, Technology, Markets.'' Weinheim, Germany: Wile...")
06:44, 8 March 2024 ‎Bentonite (hist | edit) ‎[919 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Addition of bentonite may help to keep yeast in suspension during the initial stages of fermentation while helping to achieve protein stability. However, bentonite additions can also reduce must nitrogen and should be done in conjunction with supplemental nutrient additions. If processing protocol does not include pre-fermentation bentonite additions, it may be necessary to mix tanks to achieve resuspension and dissipation of carbon dioxide.<ref>Gump BH,...")
06:36, 8 March 2024 ‎Yeast hulls (hist | edit) ‎[1,763 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Yeast hulls are byproducts of the commercial manufacture of yeast extract. Consisting of cell walls and membranes, hulls are added to enhance fermentation rates and to restart stuck fermentations. Their mode of action has been described as lowering the concentration of inhibitory C8-10 fatty acids. Ingledew (3) reported that yeast hulls stimulate yeast populations by providing a source of C16 and C18 unsaturated fatty acids which act as oxygen substitute...")
13:07, 6 March 2024 ‎Iso-α-acids (hist | edit) ‎[1,199 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Hydrogen peroxide accelerates the formation of such staling compounds as aldehydes and the degradation products of the iso-a-acids.<ref name=muller95>Muller R. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1997.tb00961.x The formation of hydrogen peroxide during oxidation of thiol-containing proteins.] ''J Inst Brew.'' 1997;103(5):307–310.</ref> Unhopped beers seldom develop an oxidized flavor, which suggests a likely role for the iso-...")
09:54, 6 March 2024 ‎Alcohols (hist | edit) ‎[2,653 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} oxygen radicals are very reactive with ethanol, the second most abundant component in beer, leading to the formation of off-flavors and consequent beer deterioration (Andersen and Skibsted 1998; Andersen and others 2000; Vanderhaegen and others 2006).<ref name=cargon>Carvalho DO, Gonçalves LM, Guido LF. [https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12218 Overall antioxidant properties of malt and how they are influenced by the individua...")
15:29, 5 March 2024 ‎Flavor (hist | edit) ‎[2,655 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} "Flavor" has been defined as "the sum of perceptions resulting from stimulation of the sense ends that are grouped together at the entrance of the alimentary and respiratory tracts". In practice, "flavor" can be considered to comprise four different components: odor, aroma, taste, and mouthfeel. "Odor" is the perception of volatiles by the olfactory mucous membrane in the nasal cavity, after sniffing through the nose and entering the nasal passage. T...")
07:57, 3 March 2024 ‎Plastic (hist | edit) ‎[108 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} *https://www.applerubber.com/hot-topics-for-engineers/the-permeability-of-rubber-compounds/")
23:02, 1 March 2024 ‎Aeration (hist | edit) ‎[7,981 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Wort is usually aerated in line on transfer between the wort clarification vessel (whirlpool tank) through the wort cooler to the fermenting vessel prior to yeast addition. Most breweries oxygenate the wort on the cold side after the wort cooler (see table below). It is surprisingly difficult to get oxygen to dissolve in water (or wort). There are several systems available which include:<ref name=oro>O'Rourke T. [https://www.themodernbrewhouse.com/wp-con...")
09:17, 28 February 2024 ‎Oxalic acid (hist | edit) ‎[976 bytes] ‎Adam (talk | contribs) (Created page with "{{in progress}} Oxalic acid can engender a range of problems in beer, including the blockage of dispensing pipes by beer stones, as well as turbidity and gushing [42, 43]. Importance of sufficient calcium to precipitate the material as calcium oxalate is notable.<ref name=kanoxi>Kanauchi M. [https://www.intechopen.com/chapters/56077 Oxidative enzyme effects in malt for brewing.] In: Kanauchi M, ed. ''Brewing Technology.'' IntechOpen. 2017:29–47.</...")
02:29, 15 February 2024 ‎Haber-Weiss reaction (hist | edit) ‎[419 bytes] ‎Adam (talk | contribs) (Created page with "Haber-Weiss Reaction is a mechanism for copper to catalyze the formation of oxygen radicals. Cu2+ + O2– → Cu+ + O2 Cu+ + H2O2 → Cu2+ + OH• + OH– Net: H2O2 + O2– → OH• + OH– + O2 == See also == * Copper * Oxidation")
02:26, 15 February 2024 ‎Fenton reaction (hist | edit) ‎[446 bytes] ‎Adam (talk | contribs) (Created page with "Fenton's Reaction is a mechanism for iron to catalyze the formation of oxygen radicals, which then readily oxidize beer or wort components. Fe2+ + H2O2 → Fe3+ + OH• + OH– Fe3+ + H2O2 → Fe2+ + O2– + 2H+ Net: 2H2O2 → OH• + OH– + O2– + 2H+ == See also == * [...")