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The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French [1]), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage. [2] The process is also known as Abstich in German and travaso in Italian. [3]
This secondary fermentation continues until the ale is served, allowing it to retain its natural carbonation. In contrast, natural carbonation is removed from standard beer and ale during filtering, requiring them to be artificially re-carbonated (and often very 'gassy').
Brewing equipment is the vessels and tools used to brew beer, which usually includes systems of saccharification, fermentation, refrigeration and clean-in-place. [2] Archaeologists [3] uncovered ancient beer brewing equipment in an underground room built between 3400 and 2900 BC [4] in China.
It’s a “small beer,” brewed with second-use malts that have subdued flavors and less sugar, leading to lower alcohol content — 0.9% ABV, in this case. Related: Meet the Centuries-Old ...
Fermenting fish and making wine, beer, and other alcoholic products are traditional forms of secondary food processing. [4] Sausages are a common form of secondary processed meat, formed by comminution (grinding) of meat that has already undergone primary processing. [5] Most of the secondary food processing methods known to humankind are ...
Secondary fermentation may refer to: ... - a second fermentation in wine-making; Secondary fermentation - a second fermentation in brewing beer