Liquid Adjuncts

Question 1

What are liquid adjuncts?

Answer 1

Products where the manufacturer has converted raw material into sugar for fermentation

Liquid adjuncts can be added to the kettle or later in the brewing process.

Question 2

In what forms can brewing sugars be available?

Answer 2

Powders, granules, and sold blocks

These can be added to the kettle or whirlpool, or later if dissolved in deoxygenated water.

Question 3

When are liquid adjuncts typically added during the brewing process?

Answer 3

At the end of the boil, to the whirlpool, or dosed into the wort on the way to the wort cooler

They can also be added during boiling.

Question 4

What is a potential downside of adding liquid adjuncts earlier in the brewing process?

Answer 4

Greater loss of extract and higher likelihood of flavour pickup due to non-enzymatic browning

Earlier addition can lead to more trub or transfer loss.

Question 5

What is a benefit of adding liquid adjuncts to hot wort?

Answer 5

They are sterilised in the process

This helps reduce the risk of microbial contamination.

Question 6

List some benefits of using liquid adjuncts.

Answer 6

• Increased brewhouse output without increasing equipment size
• Better control of wort sugar spectrum and fermentability
• Precise control of original gravity
• Can influence palate fullness of beers
• Can impart novel flavours

Question 7

What temperature should syrup be stored above to prevent crystallisation?

Answer 7

50°C

Below this temperature, sugars in syrup can crystallise and fall out of solution.

Question 8

What is required for bulk syrup storage tanks to prevent microbial spoilage?

Answer 8

Heated and insulated effectively, ventilated with heated, sterile air

This prevents moisture build-up which can dilute the syrup.

Question 9

What sugar concentration is necessary to prevent spoilage by osmophilic yeast?

Answer 9

Above 70% sugar by weight

This concentration helps inhibit microbial growth.

Question 10

What additional feature is used in syrup storage tanks to control microbes?

Answer 10

UV light in the tank head space

This helps to manage microbial populations in the syrup.

Question 11

What is the purpose of trace heating systems in syrup intake and dosing mains?

Answer 11

To ensure the temperature of the syrup does not fall below the sugar crystallisation temperature

This prevents crystallisation and maintains syrup quality.