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A thermometer in use to test the temperature of beer. ... Thus a beer with OG 1.050 which fermented to 1.010 would be said to have attenuated 100 × (50 − 10)/50 ...
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 ...
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
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.
A hotter rest results in a fuller-bodied, sweeter beer as α-amylase produces more non-fermentable sugars. 66 °C (151 °F) is a typical rest temperature for a pale ale or German pilsener, while Bohemian pilsener and mild ale are typically rested at 67–68 °C (153–154 °F).
Modern ale is typically fermented at temperatures between 15 and 24 °C (59 and 75 °F). At temperatures above 24 °C (75 °F) the yeast can produce significant amounts of esters and other secondary flavor and aroma products, and the result is often a beer with slightly "fruity" compounds resembling those found in fruits, such as apple, pear ...
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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 ...