Day 3 Flashcards

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1
Q

Ale yeaste

A

Topfermenting saccharomyces cervisiae, warmer tempeture

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2
Q

Lager yeast

A

bottom fermenting, saccharomyces pastoranis os carlsbergensis 8-16 grader

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3
Q

What is flocculation?

A

yeaste aggregates in clumps and sediment

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4
Q

What is flocculation?

A

yeaste aggregates in clumps and sediment, dependent on temperature, oxygen, and CO2 content

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5
Q

What is flocculation?

A

yeaste aggregates in clumps and sediment, dependent on temperature, oxygen, and CO2 content

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6
Q

Positive and negatives by flocculation

A

Positive: removal og yeast, collection of yeast. Negative: Premature floculation –> poor maturation and high diacetyl levels, delayed flocculations–> off-flavours filtration

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7
Q

What does crabtree positive mean?

A

They produce ethanol indstesd of only reprodction. Even if there is oxygen available

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8
Q

Why does yeast need oxygen

A

to produce sterols for reproduction

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9
Q

Why does yeast need oxygen

A

to produce sterols for reproduction

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9
Q

What does crabtree positive mean?

A

They produce ethanol indstesd of only reprodction. Even if there is oxygen available. happens at 4g/l glucose

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10
Q
A
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10
Q

Why does yeast need oxygen

A

to produce sterols for reproduction

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10
Q

yeast most important properties

A

ethanol, esters, diacetyl

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11
Q

What does higer tempeture do to the yeast and ester production?

A

more yeast and more esters

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12
Q

Normal pitching rate for yeast

A

10-18 mio cells /ml wort

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13
Q

How long is the main fermentation

A

7-14 days

14
Q

Ale yeast

A

Tp fermenting sacchromyses cervisiea 18-26 grader

15
Q

Why do maturation?

A

To reduce diacetyl, do decrease lavels of sulphur compounds, normaly 1-10 days

16
Q

Why do maturation?

A

To reduce diacetyl, do decrease lavels of sulphur compounds, normaly 1-10 days

17
Q

Why do maturation?

A

To reduce diacetyl, do decrease lavels of sulphur compounds, normaly 1-10 days

18
Q

Why do maturation?

A

To reduce diacetyl, do decrease lavels of sulphur compounds, normaly 1-10 days