What is Beerstone (Calcium Oxalate)? Beerstone, also known as calcium oxalate, is a hard, brownish deposit that forms on brewing equipment during the beer production process. It is a common issue in breweries and can negatively impact the quality of the beer if not properly managed. Beerstone is composed of calcium oxalate crystals, proteins, and … Read more
What are proteolytic enzymes? Proteolytic enzymes, also known as proteases, are a type of enzyme that breaks down proteins into smaller peptides or amino acids. These enzymes play a crucial role in various biological processes, including digestion, immune response, and protein turnover. In the context of beer production, proteolytic enzymes are used to break down … Read more
I. What is Resinification? Resinification is a chemical process that occurs in beer when hop compounds, specifically alpha acids, undergo oxidation and polymerization. This process can lead to the formation of polyphenols and other compounds that can negatively impact the flavor, aroma, and stability of the beer. Resinification is a common concern in the brewing … Read more
I. What is Racking Brightness? Racking brightness refers to the clarity and brilliance of beer after it has been racked or transferred from the fermentation vessel to the conditioning vessel. It is a crucial aspect of beer production as it directly impacts the appearance and quality of the final product. Bright beer is visually appealing, … Read more
I. What is Pitching Rate? Pitching rate refers to the amount of yeast added to wort before fermentation begins in the brewing process. It is typically measured in cells per milliliter of wort, and is crucial in determining the success of fermentation and the overall quality of the final beer. II. Why is Pitching Rate … Read more
I. What is Malt Modification? Malt modification refers to the process by which barley grains are germinated and then dried in order to prepare them for use in brewing beer. During germination, enzymes are activated within the barley that break down complex starches into simpler sugars, which are essential for fermentation. The drying process halts … Read more
I. What is Kinetic Energy in Brewing? Kinetic energy in brewing refers to the energy that is associated with the movement of objects or substances within the brewing process. This energy is generated by the motion of liquids, gases, or solids as they are transferred, mixed, or agitated during various stages of brewing. Kinetic energy … Read more
I. What are Quinones? Quinones are a class of organic compounds that are characterized by a six-membered ring structure with two carbonyl groups. They are widely distributed in nature and play important roles in various biological processes. In the context of brewing, quinones are formed during the oxidation of polyphenols, which are compounds found in … Read more
I. What is Enzymatic Activity? Enzymatic activity refers to the ability of enzymes to catalyze chemical reactions within biological systems. Enzymes are protein molecules that act as catalysts, speeding up the rate of chemical reactions without being consumed in the process. Enzymes are essential for various biological processes, including metabolism, digestion, and synthesis of biomolecules. … Read more
I. What are Vicinal Diketones (VDKs)? Vicinal Diketones (VDKs) are a group of chemical compounds that are commonly found in beer. They are characterized by the presence of two ketone groups on adjacent carbon atoms in a molecule. The two most common VDKs found in beer are diacetyl and 2,3-pentanedione. These compounds are formed during … Read more