Q.1
The primary requirement for brewing water is that it mashes in at a target pH range, which is around _____ to _____.
9.2-9.6
5.2-5.6
3.8-4.2
6.7-7.1
Q.2
_____________ is the process of removing dissolved gases from water.
Aeration
Reverse Osmosis
Burtonization
Deaeration
Q.3
_______________ is the act of adding salts, principally sulfate salts, to brewing water to mimic the famous water of a brewing city in the UK. The addition of the salts was thought to improve water profile, thus, improving the character of the beer.
Burtonization
Reduction
Deaeration
Titration
Q.4
The reaction of this mineral with malt phosphates is one of the primary mechanisms for dropping pH. It aids in protein coagulation, trub formation, oxalate precipitation, yeast metabolism, and yeast flocculation. Which is it?
Magnesium
Sodium
Calcium
Sulphate
Q.5
True or False: According to Reinheitsgebot, the German Purity law, altering water for brewing in any way was not allowed.
True
False