Maturation, cold conditioning, carbonation and clarification Quiz

Question 1

The three major volatiles that the brewer is usually trying to eliminate in warm conditioning are

Answer 1

diacetyl, acetaldehyde, hydrogen sulfide

Question 2

A technique that some brewers used to accelerate flavor maturation is

Answer 2

Krausening

Question 3

Each 1% increase in alcohol content lowers the freezing point by

Answer 3

0.42°C

Question 4

Turbulent flow in a plate heat exchanger should exceed

Answer 4

2 meters/second

Question 5

The highest carbonation levels in bottle are likely to be in:
weisbier;
scotch ale;
pilsner;

Answer 5

weisbier

Question 6

0.05% residual air in the carbon dioxide used to carbonate beer can add how much oxygen to the product

Answer 6

200 ppb

Question 7

A potential disadvantage of beer centrifugation is:

denaturation of proteins ;
unraveling of β-glucans;
retrogradation of starch;

Answer 7

unraveling of β-glucans

Question 8

An alternative name for diatomaceous earth is

Answer 8

kieselguhr

Question 9

sheet filtration is a type of:

powder filtration ;
crossflow filtration;
dead end filtration;

Answer 9

dead end filtration

Question 10

The earlier powder-based filters were

Answer 10

Plate and frame