HFT 4064 Exam 3 || 100% Valid Answers.
Diacetyl correct answers Undesirable aroma produced from fermentation
Buttered popcorn
Acetaldehyde correct answers Undesirable aroma
Green Apple, Raw Pumpkin, Emulsion Paint
End of fermentation correct answers Majority of fermentable sugar consumed
Wort -> Beer
Next stage - Green Beer
Green Beer correct answers Too young too consume
Cloudy not actually green
Contains some particles like proteins or hops
Mixed Fermentation correct answers 2 or more yeast strains or bacteria in same batch
Decreases residual sugar
Attenuation correct answers Amount of sugar converted to alcohol by yeast
Attenuation Level Dependencies correct answers Yeast strains
Types of sugars in wort
Low attenuation correct answers Yeast didnt consume much sugar
Higher sugar
Stouts
High Attenuation correct answers Lower sugar
Light lagers and geuzes
Post Fermentation correct answers Green beer with undesirable aromas
Maturation correct answers Conditioning takes place just after fermentation
Remove undesirables and haze
Maturation Vessel correct answers Fermentation Vessel or cask conditioning
Ale Maturation correct answers Warm temp quick few hours
Chilled to 32F after first maturation
Cold Maturation correct answers 1-2 weeks and prevents chill haze
Lager Maturation correct answers Cold temps from weeks to months
Lager yeast continues to ferment sugars
Diacetyl correct answers Undesirable aroma produced from fermentation
Buttered popcorn
Acetaldehyde correct answers Undesirable aroma
Green Apple, Raw Pumpkin, Emulsion Paint
End of fermentation correct answers Majority of fermentable sugar consumed
Wort -> Beer
Next stage - Green Beer
Green Beer correct answers Too young too consume
Cloudy not actually green
Contains some particles like proteins or hops
Mixed Fermentation correct answers 2 or more yeast strains or bacteria in same batch
Decreases residual sugar
Attenuation correct answers Amount of sugar converted to alcohol by yeast
Attenuation Level Dependencies correct answers Yeast strains
Types of sugars in wort
Low attenuation correct answers Yeast didnt consume much sugar
Higher sugar
Stouts
High Attenuation correct answers Lower sugar
Light lagers and geuzes
Post Fermentation correct answers Green beer with undesirable aromas
Maturation correct answers Conditioning takes place just after fermentation
Remove undesirables and haze
Maturation Vessel correct answers Fermentation Vessel or cask conditioning
Ale Maturation correct answers Warm temp quick few hours
Chilled to 32F after first maturation
Cold Maturation correct answers 1-2 weeks and prevents chill haze
Lager Maturation correct answers Cold temps from weeks to months
Lager yeast continues to ferment sugars
