A) Hops B) Water C) Malt D) Yeast
A) Clears the beer B) Adds bitterness C) Adds aroma D) Provides sugars for fermentation
A) Adds sweetness B) Provides alcohol C) Creates carbonation D) Adds bitterness and aroma
A) Converts sugars into alcohol and CO2 B) Cleans the wort C) Preserves the beer D) Adds flavor to the beer
A) Finished beer B) Sugar-rich liquid extracted from malt C) Hops extract D) Yeast culture
A) Fermenting B) Mashing C) Conditioning D) Boiling
A) 200-212°F (93-100°C) B) 100-110°F (38-43°C) C) 32-40°F (0-4°C) D) 148-158°F (64-70°C)
A) To add more sugar B) To remove the hops C) To sanitize the wort and isomerize hop acids D) To cool the wort quickly
A) Conversion of water into steam B) Conversion of starch into sugar C) Conversion of sugars into alcohol D) Conversion of hop acids into bitter compounds
A) To heat the wort B) To filter the wort C) To add oxygen to the wort D) To rapidly cool the wort
A) To stop fermentation B) To improve the flavor C) To prevent bacterial contamination D) To increase alcohol content
A) Pitching B) Racking C) Sparging D) Priming
A) To filter the beer B) To allow CO2 to escape while preventing oxygen from entering C) To measure the alcohol content D) To add flavor to the beer
A) 60-72°F (16-22°C) B) 80-90°F (27-32°C) C) 35-50°F (2-10°C) D) 100-110°F (38-43°C)
A) 100-110°F (38-43°C) B) 60-72°F (16-22°C) C) 48-58°F (9-14°C) D) 80-90°F (27-32°C)
A) Specific Gravity B) Starting Glucose C) Solution Grade D) Sugar Granularity
A) pH meter B) Thermometer C) Hydrometer D) Refractometer
A) Adding sugar before bottling to create carbonation B) Adding hops to the boil C) Adding yeast to the wort D) Filtering the beer
A) To increase the alcohol content B) To add more hops C) To clarify the beer and allow flavors to mellow D) To kill any remaining yeast
A) Sediment formed during boiling and fermentation B) Hop residue C) Malt extract D) Yeast starter
A) Adding sugar to beer B) Transferring beer from one vessel to another C) Heating beer D) Filtering beer
A) Allowing beer to mature and develop flavor B) Cooling the wort C) Adding hops to the beer D) Boiling the wort
A) Vinegar B) Star San C) Dish soap D) Bleach
A) To speed up fermentation B) To prevent off-flavors and spoilage C) To increase alcohol content D) To clarify the beer
A) The amount of alcohol in the beer B) A list of hops used in the beer C) The recipe listing the types and amounts of grains used D) The total cost of ingredients
A) Ideal Brewing Utility B) Ingredient Breakdown Units C) International Bitterness Units D) Internal Brewing Units
A) To help clarify the wort B) To add aroma C) To add bitterness D) To increase alcohol content
A) The vessel used for mashing grains B) A bottling device C) A type of hop D) A fermentation vessel
A) 15-20% B) 0-1% C) 3-10% D) 30-40%
A) Too much hops B) Too much sugar C) Insufficient yeast or poor yeast health D) Boiling the wort for too long |