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BeerXML is a free, fully defined XML data description [3] standard designed for the exchange of beer brewing recipes [4] and other brewing data. Tables of recipes as well as other records such as hop schedules and malt bills can be represented using BeerXML for use by brewing software .
In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process, and convert pyruvate, the major organic product of glycolysis, into carbon dioxide and water via the cellular respiration. Many homebrewers use this aspect of ...
Diagram showing the classification of beers, mainly from the point of view of the yeast. Before making any kind of critic or suggestion, please read the following text!!. After I have published it, there was quite a long discussion about it. If you have any disagreement about the chart, please check whether I have already answered your question.
The fermented beer will have some residual sugar which will raise the SG, the alcohol content will lower the SG. The difference between the SG of the wort before fermentation and the SG of the beer after fermentation gives an indication of how much sugar was converted to alcohol and CO 2 by the yeast.
The beer contains about a third more hops, and nearly double the amount of roasted barley than Guinness Draught. [23] [24] The beer is force carbonated. [19] The beer has 47 Bitterness Units. [23] Guinness have used a slightly different variant of their yeast to brew FES since 1960. [1]
Just as the composition of the beer (proteins, hops, yeast residue, filtration) affects a beer's head, the amount of lacing is also closely controlled by the specific composition of the beer, and beer connoisseurs can tell much by the lacing, though strictly speaking beer quality is not readily apparent by the head or the lacing. [2]
Hops are the key ingredient that turn beer into beer. If you want to be an expert, here's what you need to know.
A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort. Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities.