Q.1
Fermentation is the process whereby sugars are converted by yeast to all of the following except:
Alcohol
Carbon dioxide
Nitrogen
Heat
Q.2
Nitrogen requirement for wort are usually measured in terms of _________.
Available Nitrogen Level (ANL)
Nitrogenous Material Composition (NMC)
Free Amino Nitrogen (FAN)
Nitrogen Amino Fermentation (NAF)
Q.3
Management of the fermentation process is dependent on a number of factors, including all of the following except:
Oxygen content of the wort
Quality and quantity of the yeast
Temperature control in the fermenter
The amount of hops used in the boil
Q.4
Ales are generally fermented using top-fermenting strains in the temperature range of _______.
61-72°F (16-22°C)
65-68°F (18-20°C)
59-66°F (15-19°C)
64-75 (18-23°C)
Q.5
For the average wort and yeast pitching rates, the proper amount of dissolved oxygen is _________ parts per million (ppm).
2-5
8-10
12-15
18-20