Here we inform you about important changes in individual methods.
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Rev. |
Number |
Titel of method |
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2024-08 |
S-590.02.950 |
Tasting Glasses |
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2024-05 |
B-400.17.110 |
Bittering Units |
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2023-12 |
R-205.07.110 |
Color of the Congress Mash – Spectrophotometric Method |
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2023-08 |
R-205.10.282 |
Viscosity of Wort – Micro Viscometer |
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2023-08 |
B-590.05.282 |
Viscosity – Micro Viscometer |
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2023-08 |
B-400.03.110 |
Color of Wort and Beer – Spectrophotometric Method |
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2023-08 |
B-420.07.115 |
Reduction Potential – Indicator Time Test (ITT) |
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2023-08 |
B-420.07.110 |
Reduction Potential – Spectrophotometric Method |
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2023-08 |
B-400.03.115 |
Color of Wort and Beer – Colorimetric Method |
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2023-08 |
B-420.04.900 |
Formaldehyde Test |
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2023-08 |
B-420.02.900 |
Forced Aging |
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2023-08 |
B-420.03.900 |
Alcohol Chill Haze Test (ACT), CHAPON (Cold Sensitivity) |
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2023-08 |
B-590.11.112 |
Ethanol – Enzymatic Method |
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2023-06 |
R-110.46.820 |
Determination of Varietal Purity – ZoomAgri |
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2023-02 |
B-420.23.157 |
Higher alcohols and esters |
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2022-07 |
R-110.18.733 |
Ergot in Grain |
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2022-06 |
R-140.01.005 |
Extract Content in Corn (Maize) – Enzymatic Method |
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2022-03 |
R-300.03.901 |
Conductometer Value and Content of Total Resins, Soft and Hard Resins in Whole Hops and Hop Products |
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2022-03 |
R-261.01.110 |
Color of Roasted and Caramel Malt |
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2022-03 |
R-200.31.020 |
Gushing Tendency in Malt and Adjuncts – Modified Carlsberg Test |
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2022-03 |
R-200.27.111 |
Steam-volatile Phenols for the Determination of Substances Responsible for a Smoky Flavor in Malt |
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2022-03 |
R-100.02.005 |
Extract Content in Adjuncts – Method According to DE CLERCK |
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2021-09 |
R-200.12.800 |
Endosperm Character – Glassiness in Malt |
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2021-09 |
R-200.13.731 |
Endosperm Character – Color of Malt |
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2021-09 |
R-205.03.730 |
Iodine Test and Saccharification Rate of the Congress Mash |
