Beer-brewing techniques

Glenister, P. R. (1974). Some useful techniques for the study of beer sediments. II. Characterizing particles of absorbent materials Particle counting. Proc., Am. Soc. Brew. Chem. 32, 11-12. 

Sample History. All-malt microbrews containing 100 grams of malt which had been treated with 88 fxg. of labeled gibberellic acid were brewed according to the technique reported by Kneen (3). Fermentation was carried out for 7 days at 12° C. and after fermentation, the beer was transferred to storage flasks, chill-proofed, and stored in the cold for 3 weeks. After storage, the beer was filtered, carbonated, and bottled. 

S.M.V. Fernandes, A.O.S.S. Rangel, J.L.F.C. Lima, Colorimetric determination of iron in beer by flow-injection analysis using the merging zones technique, J. Inst. Brew. 101 (1995) 281. 

Brewing beer with enzymes is one of the practical applications of biotechnology realized worldwide on an industrial scale (Hungary was the first to introduce the technique industrially at the end of the 1960s [10]. 

At first I had considered not adding the lactose at bottling time, but I tasted the brew and felt that it wasn t sweet enough for the style, so I added it. Lactose is not fermentable by yeast but is fermentable by many bacteria, so if you make this beer and it over-carbonates on you, then you probably need to reevaluate your sanitation techniques. 

I found this beer to be a nice introduction into both lager brewing and the techniques of partial mashing. A diacetyl rest was not performed nor, in my opinion, needed, as is often suggested with Wyeast 2308. Judge s comments included, a very drinkable beer that exemplifies the style. The only flaw that was noted was that the beer might be a little thin. 

In continuous processes, the microorganisms are continuously supplied with new medium and the suspension of old medium and microbes is removed simultaneously by overflow. The overflow can be processed continuously. These techniques are used especially for the production of biomass protein and baker s yeast. A continuous process for brewing beer has been developed, and sewage treatment is also continuous. These processes have in common that the desired product is either the cells themselves (biomass, proteins) or a metabolic product which is con-... 

The information from the EPR oxidation assay is extremely useful for a brewery. It is not only used as a quality control check for beer as it is packaged, but can be used as a research tool to improve the shelf life of a beer. Several process changes can be made in a full scale or pilot brewing plant. The efficacy of these process changes can be rapidly monitored using the EPR technique. 

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