英文字典中文字典


英文字典中文字典51ZiDian.com



中文字典辞典   英文字典 a   b   c   d   e   f   g   h   i   j   k   l   m   n   o   p   q   r   s   t   u   v   w   x   y   z       







请输入英文单字，中文词皆可：

安装中文字典英文字典查询工具!


中文字典英文字典工具:
选择颜色:
输入中英文单字

































































英文字典中文字典相关资料:


  • 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
  • Using Amylase Enzyme (Beano?) to restart stuck fermentation
    My fermentation was stuck (same hydrometer reading for several days) at 1 018-20 so I added amylase enzyme, which is supposed to aid in restarting stuck
  • amylase enzyme. . . A. k. a. . . beano - Homebrew Talk
    Held out a gallon without the beano for a control My understanding is that beano is NOT amylase, but alpha-galactosidase Not having any personal experience using either, it seems that folks have more predictable results with amylase extract over beano
  • Whats with beano? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    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
  • Unsticking a Stuck fermentation using Beano - Homebrew Talk
    Beano converts unfermentables into fermentable sugar which your yeast can eat There's a difference A stuck fermentation means that you have fermentable sugar in the beer, but the yeast have just stopped working If you have enough unfermentables to give you an SG of 1 025, but all the fermentables have been exhausted, then it's not a stuck
  • Using Beano | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
    In BYO and some other articles Ive read, they say to use beano if you want to make a really dry beer Something about the enzymes help to ferment the beer out further Does anyone have an explanation on how this works, or if you have tried this yourself? If so, how did it turn out?
  • Getting high attenuation from a lager yeast - Homebrew Talk
    The Beano will probably get you the last few points, but so might the Caramel 60 substitute (put it into a promash calculator or Hopville, etc and see) Finally, and this is my hair-brained experiment idea, try adding a fresh slurry of wine or champagne yeast after beer yeast have kicked out
  • Would you use Beano? | Homebrew Talk - Beer, Wine, Mead, Cider . . .
    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!
  • Beano Experiment - Homebrew Talk
    I know I'm late to the party, but I was reading old threads and I decided to try a beano experiment In the mash My curiosity came from reading an old Mr Wizard article about mashing with Beano
  • When to add amylase enzyme? - Homebrew Talk
    What I've read is a little confusing When and how would you add it? If style makes a difference, extract imperial stout





中文字典-英文字典  2005-2009