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  • when and how to use beano? - Homebrew Talk
    1 Beano is not amyloglucosidase, it's Alpha galactosidase 2 Amyloglucosidase (which is used commercially in brewing) breaks down at 40C (104F), not 175F 3 Alpha galactosidase breaks down at 56C (about 135F) 4 If you use Beano and pasteurize the beer at 135F for 15 minutes, the Beano is de-natured You can prime and add yeast safely to
  • Beano Experiment - Homebrew Talk
    The key ingredient in Beano is a debranching enzyme When added to beer or wort, the debranching enzyme (amyloglucosidase) renders unfermentable sugars into fermentable sugars Almost all of the carbohydrates found in pale malt, rice and corn can be completely fermented by yeast when amyloglucosidase is added to the mash or fermenation "
  • amylase enzyme. . . A. k. a. . . beano | Homebrew Talk - Beer, Wine, Mead . . .
    Thought I'd add a note to this thread I used 15 drops of liquid beano (amylase) to the secondary of this 1 059 OG blueberry ale, partly to attempt a somewhat lower carb ale, and partly just to see what it'd do Held out a gallon without the beano for a control Well, the control finished at 1 011, but the beano-treated kept dropping
  • Using Beano | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    Here's the theory: Beano will break down some of the complex sugars that the yeast can't normally ferment into simpler sugars that they can ferment This also helps with the well-known homebrew GI problem (in dogs) And the practice: I have a Mild (OG 1 037) in the aging chest that I put four Beano tablets in after it got stuck at 1 011
  • Whats with beano? - Homebrew Talk
    Not that unusual of an addition Beano is a readily available product that uses enzymes to break down long chain sugars into simpler sugars When you make a really big beer you are left with alot more unfermentable long chain sugars Hey beano breaks down those sugars, lets try adding someto see if it dries out beer
  • Would you use Beano? - Homebrew Talk
    Someone recommended beano I have a month before my Oktoberfest party and this is one of 4 beers being served It tastes like syrup Would you try Beano to bring down the sweet carbs and pitch another helping of yeast to try another two week fermentation? Beano in hand, I'll be making my decision in 48 hours Let me hear ya!
  • Using Amylase Enzyme (Beano?) to restart stuck fermentation
    The moral of the story is that Beano is not the answer Anyhow, apparently my earlier use of 'wrong' has been taken the wrong way All I meant to say was that if you're brewing a style that warrants 80% attenuation, and you buy extract that can only attenuate 65% because of its high levels of unfermentables, then it wasn't the ideal extract for
  • Unsticking a Stuck fermentation using Beano - Homebrew Talk
    I've heard the same info about Beano, personally to unstick a stuck fermentation, first I stir the yeast cake off the bottom w a sanitized spoon if that doean't work in itself, I then allow the temps to rise a bit ~68-70°, if that fails, I use yeast energizer (normally if it gets to this point the yeast energizer does the trick) if yeast energizer fails then I say fuhggit and bottle, probably
  • Drying out a beer, amylase, beano, sugar? - Homebrew Talk
    The best way to make a drier beer is to start before the boil Replacing malt sugar with table sugar will result in a lower FG Adding sugar will result in a similar FG but higher ABV whi
  • EXTRACT Stuck Fermentation (1. 024) should I add Beano Amylase
    So using Beano would most likely give you a beer that is constantly drying out See if you can find a product called "Convertase" (think I spelled that correctly) My understanding of it is that it breaks down the unfermentable dextrins in wort to shorter chain fermentables in a manner similar to Beano But unlike Beano, it is used up in the





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