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By John Alexander

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Extra resources for A Guide to Craft Brewing

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Expanded metal can also be used as a hop back in the copper. In this case the percentage opening should be 50 per cent, to allow the strong ebullition currents of the boiling wort to flow free, otherwise it will flip it over. The Burco mash tun. Another idea is to use 22mm copper pipe shaped to the circumference of the boiler and secured to the tap outlet by a bend and T-shaped couplings. To strain the wort, the pipes are partially cut through with a hacksaw, about 4–5mm apart. The easiest way to do this is to lay the pipe between two pieces of wood, just thick enough to come up half way, then gently saw down to the wood.

Hydrolysis converts the insoluble materials in the foodstore into a more friable state, so they can slowly diffuse back into the scutellum to nourish the growing shoots. The enzymes are synthesized in a methodical manner so that hydrolysis takes place in an orderly fashion. Thus cytase breaks down cellulose into cellibiose, a two-molecule sugar similar to maltose, but only slowly fermentable by brewery yeast. The hemicellulases attack β-glucan in the aleurone and in the cell walls, reducing them into less viscous products.

Solder a 75mm length of 15mm copper pipe into the openings on the flat side, which will become the cold water inlet and outlet. Garden hose may be attached to these by jubilee clips or brass hose fittings. The 15mm copper cooling coil should be fashioned with a plumber’s bending tool as it is not possible to do by hand. This is now secured to the tank connectors by the compression fitting. The vessel can now be calibrated to your own requirements. If circumstances permit, the cooler can also act as an FV, and the fermentation temperature controlled by running through cold/hot water as required.

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A Guide to Craft Brewing by John Alexander

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