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  • Tips on using acidulated malt? - Homebrew Talk
    I just found some information on the Wyermann site regarding acidulated malt They said it's made by using naturally occuring bacteria on the grain producing lactic acid
  • Aciduated Malt (acid malt) recipes for a sour American ale?
    Hi - the current MagicHat Odd Notion is a sour American Ale that makes use of 10% aciduated malt for its sourness instead of special yeast When the family was in town a few weeks back we were at the brewery sampling and this was a surprise favorite Has any one worked up any sour ale
  • Acid Malt Usage | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    Acid malt is also known as Acidulated Malt or Saurermalt That ROT is: Each 1% acid malt by weight added to a grist will drop the mash pH by about 0 1 unit Since acid malt contains lactic acid, adding acid malt to the grist is just like adding a few drops of lactic acid per pound of malt in the grist
  • Acidulated Malt vs Lactic - Homebrew Talk
    At least some acidulated malt is produced by natural fermentation utilizing LAB's that naturally occur on the grain From Weyermann's website: "Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria "
  • Does acidulated malt affect fermentation? - Homebrew Talk
    Acidulated malt, used correctly to adjust pH in the proper ranges, is great for fermentations Acid malt used improperly (not measured well and or pH not monitored) could be disastrous by driving pH out of ideal ranges for enzymatic activity or fermentation In this case, did he really use 2 pounds of acid malt in a 5 gal batch?
  • acidulated malt v. lactic acid - Homebrew Talk
    Either (acidulated malt, lactic acid, phosphoric acid) will get the job done With acidulated malt, one doesn't need to store handle a concentrated acid Some people prefer phosphoric acid over lactic acid (see Brewing Better Beer, chapter 7 (sour off flavor), but also note that every one tastes beer differently
  • Pressure fermenting a stout at room temperature?
    Currently I've got a weird hybrid beer fermenting at 6 psi in the FermZilla--it's a Pilsner malt grist with just about 3 ozs of Acidulated malt, Magnum for bittering and an ounce of Mittelfruh at 10 minutes The yeasts used are 50% 1007 German ale and 50% 3787 Trappist High Gravity Sort of a Kolsch meets Single
  • Adding Acidulated Malt | Homebrew Talk - Beer, Wine, Mead, Cider . . .
    The acidulated malt replaces a small portion of the palest base malt I'm using (Typically pilsner, 2-row or Maris Otter) I calculate the required substitution using Bru'n Water and data from past brews Correctly and acurately measuring the mash pH is required for the latter to be possible
  • This might sound like a dumb question. . . But why would one use . . .
    You must use Acidulated Malt for acidification only when you're set to comply with the German Puriry Law, which forbids you to add liquid Lactic Acid or any other chemicals for that matter If you're not voluntarily bound by the Law (which is the case, f ex when you're recreating a historical recipe to a tee), you are free to use Lactic Acid instead of Sauermalz Another reason I (rarely) use
  • Acid Malt (AG) Berliner Weisse - Homebrew Talk
    Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse” To reach the “sourish” character 8% of Acidulated malt are a perfect





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