What is Lauter Dead Space? Lauter Dead Space refers to the volume of liquid that remains trapped in the bottom of a lauter tun or mash tun after the lautering process is complete. This liquid is typically unable to be drained out due to the design of the vessel, leading to a loss of potentially … Read more
What is Polymerase Chain Reaction (PCR) and how is it used in yeast identification? Polymerase Chain Reaction (PCR) is a molecular biology technique used to amplify a specific segment of DNA. In yeast identification, PCR is used to detect and identify different yeast species based on their unique DNA sequences. By targeting specific regions of … Read more
What is Mass Spectrometry (MS)? Mass spectrometry (MS) is an analytical technique used to identify and quantify molecules based on their mass-to-charge ratio. It is widely used in various fields such as chemistry, biology, pharmaceuticals, and environmental science. In the beer industry, mass spectrometry is a powerful tool for analyzing the composition of beer, detecting … Read more
I. What is Viscosity in Brewing? Viscosity in brewing refers to the thickness or resistance to flow of the liquid, specifically beer. It is a crucial parameter that affects the mouthfeel, appearance, and overall quality of the final product. Viscosity is influenced by various factors such as the composition of the beer, temperature, and the … Read more
What is Diffusion Coefficient? The diffusion coefficient is a measure of how quickly particles or molecules move through a medium. It is a fundamental property in physics and chemistry that describes the rate at which particles spread out from an area of high concentration to an area of low concentration. In simpler terms, it is … Read more
I. What is Starch Conversion? Starch conversion is a crucial process in brewing that involves breaking down complex starch molecules into simpler sugars that can be fermented by yeast to produce alcohol. Starch is a polysaccharide made up of glucose molecules linked together in long chains. In order for yeast to ferment the sugars and … Read more
I. What is Titratable Acidity? Titratable acidity is a term used in the brewing industry to describe the total amount of acid present in a solution. In the context of beer brewing, titratable acidity refers to the amount of acid that can be neutralized by a base, typically sodium hydroxide. This measurement is important for … Read more
I. What is the Maillard Reaction? The Maillard Reaction is a chemical reaction that occurs between amino acids and reducing sugars in the presence of heat. This reaction is responsible for the browning of foods such as bread, meat, and beer. The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first described it … Read more
I. What is Reverse Osmosis in Brewing? Reverse osmosis (RO) is a water purification process that uses a partially permeable membrane to remove ions, molecules, and larger particles from water. In the context of brewing, reverse osmosis is used to treat water before it is used in the brewing process. By removing impurities and adjusting … Read more
I. What is Electrophoresis? Electrophoresis is a laboratory technique used to separate and analyze molecules based on their size and charge. It involves applying an electric field to a gel or liquid medium containing the molecules of interest, causing them to migrate towards the oppositely charged electrode. This migration rate is determined by the size … Read more
