What is the goal(s) for a brewer when making beer? O use proper sanitation practices to keep out unwanted bacteria O provide plenty of food for the yeast O provide a proper environment for the yeast O all of the above
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In bottling beer following fermentation, we first "prime" the beer. We also sanitize the bottles and caps. If using recycled bottles, we make sure that labels are removed. Explain what we are doing and why in each of these steps. a) Priming is the process of aerating our wort to provide enough oxygen for yeast to begin working. Labels are removed because they are unsightly. We sanitize caps and bottles to make them sterile so that no microorganisms find their way into our beer. b) Priming is done by adding sugar, fructose, to our beer to provide food for yeast to use in fermentation. Caps and bottles are soaked or rinsed in sanitizer to decrease populations of unwanted microorganisms. Labels can harbor unwanted bacteria, so they are removed. c) Priming with "corn sugar" is done to provide food for the yeast to use during the carbonation process. Caps and bottles are sterilized to kill off all unwanted microorganisms. Labels are removed so they cannot harbor any unwanted microorganisms. d) Priming is the addition of "corn sugar" that will provide carbonation. Labels are removed in dilute bleach water so they cannot harbor unwanted bacteria. Bottles and caps are sanitized with Star-San to lower or remove populations of unwanted microorganisms. e) None of the above is correct.
Adi S.
Know the following terms/concepts: a. the first observations b. the debate over spontaneous generation vs. biogenesis c. fermentation and pasteurization d. germ theory of disease e. Koch's postulates
What is the MAIN reason for brewing beer in low-oxygen conditions? A. to promote alcoholic fermentation by yeast B. to prevent oxidation of flavor molecules C. to keep carbon dioxide from dispersing D. to prevent oxidation of ethanol to acetic acid
Bryan V.
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