Brewing

Brewing

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Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.menters, maturation vessels and yeast storage tanks, supplying the green beer chiller, the beer pasteurizer, and likely providing air conditioning ... The expansion valve, B, is the point of control in the refrigeration cycle because the amount of liquid primary ... 3.2.4 Refrigeration and pressure-enthalpy diagrams As for steam, the characteristics of refrigerants can be described in pressure- enthalpy diagramsanbsp;...


Title:Brewing
Author: Michael J. Lewis, Tom W. Young
Publisher:Springer Science & Business Media - 2012-12-06
ISBN-13:

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