• They may contribute to colour of wort and beer as well as complexing with proteins and precipitating to cause haze if not removed earlier in the boil and fermentation. (brewlab.co.uk)
  • The effect of coniferyl alcohol on removal of chlorinated phenols from a water environment by Rhizoctonia praticola and Cerrena unicolor laccases was studied. (ovid.com)
  • Using carbon filters with a 5 micron rating will assist is removing dissolved solids (TDS) present in tap water which can give your beer a cloudy, hazy look. (homebrewing.com)
  • The electrochemical reduction of chlorinated chemicals such as chlorinated hydrocarbons and chlorofluorocarbons (CFCs) can be carried out by electrolysis in appropriate solvents, such as mixtures of water and alcohol. (wikipedia.org)
  • A major spoilage flavour resulting from the growth of acetic acid bacteria in beer and detectable by a vinegar like aroma and taste. (brewlab.co.uk)
  • Bacteria generally like neutral acidity but some species, particularly acetic and lactic acid bacteria are able to grow in beer and produce spoilage flavours. (brewlab.co.uk)
  • Beer ABV ranges from 3% in weak ales and milds to 10% in strong ales and barley wines. (brewlab.co.uk)
  • Beer ABW ranges from 2.5% for weak ales and milds to 8.5% for strong ales and barley wines. (brewlab.co.uk)
  • The deadly dose of phenol in the internal reception for an adult ranges from 1 g to 10 g, and for children - from 0.05 g to 0.5 g. (intoxication-stop.com)
  • I decided it was too cold, so I warmed up the fridge a little (from 'E' to 'C' on the little dial inside -- wonderful gauge, that) and racked the beer to a secondary. (hbd.org)
  • Therefore, let's find out in which industries phenol is used, how it enters the human body, about its toxic properties and signs of poisoning with it, about first aid and treatment. (intoxication-stop.com)
  • For these reasons, phenols are not included within the surveillance programmes for veterinary medicines carried out by the Veterinary Medicines Directorate to monitor whether veterinary residues are passing into meat in unacceptable concentrations. (parliament.uk)
  • Tom Hardy Ale is listed at 10.3% alcohol, and Corsendonk Monk ale was 7.9%, and the ESB was not as strong as those. (hbd.org)
  • Chlorophenols taken up by cork trees are an industrial pollutant found in many pesticides and wood preservatives, which may mean that the incidence of cork taint has risen in modern times. (wikipedia.org)
  • Whether they have ever conducted tests to discover whether phenol residues are present in sheepmeat following dipping, and if so what were the results. (parliament.uk)
  • No tests have been conducted by MAFF and its agencies to establish whether or not phenol residues are present in sheepmeat following dipping. (parliament.uk)