Lesson 3 - Warm and Cold Maturation SAQ
This lesson allows you to test yourself on the material covered in the Warm and Cold Maturation lesson, and determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. ** List three essential features of a maturation system to achieve both effective warm and cold maturation.
2. **What are VDKs and how are they converted during the warm maturation process?
3. *** Answer ALL parts of this question:
a) What haze forming units must a brewer remove during cold maturation, to avoid a non-biological haze?
b) Taking into consideration Stokes’ Law, how can a brewer influence the rate of sedimentation during cold maturation, to clarify beer?
c) Using the Stokes’ Law equation and values provided, how long will it take, in hours, for a yeast cell floc at the surface of the beer to sediment out in a tank of beer which is 6.5 m deep?
Density of yeast = 1140 kg/m3
Density of beer = 1017.36 kg/m3
Radius of yeast cell floc = 1.08x10-4 m
Acceleration due to gravity = 9.81 m/s
Viscosity of beer = 1.25x10-3 Pa.s
4. **You have been asked to design a new maturation cellar, to increase current throughput, but also to increase the capability to mature different styles of beer. List four key factors you would consider for tank design and layout.
5. **Answer BOTH parts of this question:
A brewer wants to produce a barrel-aged ale however has minimal space and capacity to hold casks.
a) What are the three processes of barrel maturation that the brewer wants to achieve?
b) What alternative methods of wood ageing should the brewer consider?