Nitrogen sparging creates a significantly higher amount of surface contact between the gas and the product, which in turn creates a much larger opportunity for undesired oxidation to occur.
32.
Some homebrewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs.
33.
Better options of in-situ treatment often include air sparge / soil vapor extraction ( AS / SVE ) or dual phase extraction / multiphase extraction ( DPE / MPE ).
34.
Total inorganic carbon is typically measured by the acidification of the sample which drives the sparged from solution and trapped, and the quantity trapped is then measured, usually by infrared spectroscopy.
35.
The wort is lautered or run off for brewing and then sparging, spraying the drained mash from above with more hot liquor for a couple more hours, extracts the remaining sugars.
36.
The sweet wort collected from sparging is put into a kettle, or " copper " ( so called because these vessels were traditionally made from copper ), and boiled, usually for about one hour.
37.
The sparging process will also stop any further enzymatic activity if much hotter water is used; conversely the mash may be heated to around to end such activity prior to placing it in the lauter-tun, and to prevent cooler grain from lowering the sparge water temperature to a lower than desirable figure.
38.
The sparging process will also stop any further enzymatic activity if much hotter water is used; conversely the mash may be heated to around to end such activity prior to placing it in the lauter-tun, and to prevent cooler grain from lowering the sparge water temperature to a lower than desirable figure.
39.
He has imported all the equipment and materials from Europe and the United States and even a chief brewer, Mark Hamon, 29 . An MIT graduate with experience from both Cambridge Brewing and Commonwealth Brewing in Boston, Hamon has been here since November, setting things up and training the locals in such key terms as wort ( the clarified liquid containing malted barley sugar ) and sparging ( leeching water through the grains to collect sugars ).
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