The method describes how to determine the temperature of water using a thermometer.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Measurement of the water temperature at the sampling location as well as the ambient room temperature is of consequence for evaluating analysis results, the solubility of gases in water and possible reactions. Sudden variations in the temperature of well water might indicate that surface water is entering the well.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Mercury is reduced by sodium tetrahydroborate to its elemental form by allowing it to flow over a precious metal (e.g., a gold-platinum mesh) with the evolving hydrogen along with the assistance of an inert gas. By rapidly heating the adsorbent, the mercury is released again. It is transferred into a cuvette using a carrier gas where the absorbance is measured.
This method is described as a cold vapor technique.
This method describes how to mill grain or malt to produce fine or coarse grist.
Malt intended for use in beer brewing or elsewhere in the food industry
Malt is ground between two horizontally positioned, grooved discs. The lower disc is driven by an electric motor and rotates at approx. 1500 rpm; the upper disc is fixed and therefore does not move. During the milling process, the malt migrates from the center of the discs to the outer edge, where the grist falls through an outlet spout into a grist beaker.
The gap between the discs can be adjusted by turning a socket head screw on a calibrated ring bearing scale markings. The scale on the calibrated ring ranges from 0 to 20, with each scale division corresponding to a gap between the discs of 0.10 mm. Each scale division is subdivided into five smaller divisions; each of the smaller marks is equivalent to 0.02 mm. Two gap adjusting rings ensure reproducible mill settings.
This method describes how the extract content of adjuncts is determined.
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.
This method describes how the protein content in adjuncts is determined.
This method describes how the protein content in adjuncts is determined.