[88258] in Discussion of MIT-community interests
Deals on Air Conditioning
daemon@ATHENA.MIT.EDU (Free HVAC Estimates)
Thu Sep 8 11:14:59 2016
Date: Thu, 8 Sep 2016 16:55:08 +0200
From: "Free HVAC Estimates" <free-hvac-estimates@recondting.bid>
Reply-To:"Free HVAC Estimates" <free-hvac-estimates@recondting.bid>
To: <mit-talk-mtg@charon.mit.edu>
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Deals on Air Conditioning
http://recondting.bid/cfP0egvfOQvgvSAFVZjPA9NovMQNEFpZNFrCWyOUp3Q
Deals on Air Conditioning
A/C Discounts Being Offered Near You
A/C Discounts Being Offered
A/C & Heating Discounts being offered
Quality Heating & AC Systems for Less
http://recondting.bid/cfP0egvfOQvgvSAFVZjPA9NovMQNEFpZNFrCWyOUp3Q
Upgrade Your A/C this Summer
Summer Savings on Home A/C Units
http://recondting.bid/WQR7WH-k3jmG2cPwj7WQnCS2i1v04gPl1iMR-jKBj0o
Lager is beer that has been cool fermented at around 10 °C (50 °F) (compared to typical warm fermentation temperatures of 18 °C (64 °F)), then stored for around 30 days at temperatures close to freezing point;[citation needed] during this storage sulphur components developed during fermentation dissipate.[citation needed] Though it is the cool fermentation that defines lager, the main technical difference with lager yeast, Saccharomyces pastorianus, is its divergent genome and its ability to metabolize both melibiose, a disaccharide of galactose and glucose and raffinose (a trisaccharide composed of the sugars galactose, fructose, and glucose).[citation needed][clarification needed] Ale yeasts, Saccharomyces cerevisiae, can only partially metabolize raffinose and cannot metabolize melibiose at all. Nonetheless, these sugars are not present in typical beer wort made from malted barley and their metabolism or lack of it will not affect the subsequent beer organoleptic qualities in any way.Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was soon installed at the Heineken Brewery in Rotterdam the following year and together they began supply of pure cultured yeast to brewers across Europe. This yeast strain was originally classified as Saccharomyces carlsbergensis a now defunct species name which has been superseded by the currently accepted taxonomic classification Saccharomyces pastorianus.Today, lagers represent the vast majority of beers produced. Examples include Budweiser Budvar, Birra Moretti, Stella Artois, Red Stripe, and Singha. Some lagers are marketed as Pilsner, which originated in Pilsen, Czech Republic (Plzeň in Czech).[clarification needed][citation needed]Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F). Lager yeast can be fermented at a higher temperature normally used for top-fermenting yeast, and this application is often used in a beer style known as California Common or colloquially as "steam beer".
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<a href="http://recondting.bid/w0_-R-Dz9erB-w9MZtIy44A98S2qXhUwgQF9ZYwYJ0g"><img src="http://recondting.bid/3a969c6060a4816635.jpg" /></a> <img height="1" src="http://www.recondting.bid/nq94Dgu-OYdYN1tYasY5APkBCX-Pxifw_DihNRe2So4" width="1" /> Lager is beer that has been cool fermented at around 10 °C (50 °F) (compared to typical warm fermentation temperatures of 18 °C (64 °F)), then stored for around 30 days at temperatures close to freezing point;[citation needed] during this storage sulphur components developed during fermentation dissipate.[citation needed] Though it is the cool fermentation that defines lager, the main technical difference with lager yeast, Saccharomyces pastorianus, is its divergent genome and its ability to metabolize both melibiose, a disaccharide of galactose and glucose and raffinose (a trisaccharide composed of the sugars galactose, fructose, and glucose).[citation needed][clarification needed] Ale yeasts, Saccharomyces cerevisiae, can only partially metabolize raffinose and cannot metabolize melibiose at all. Nonetheless, these sugars are not present in typical beer wort made from malted barley and their metabolism or lack of it will not affect the subsequent beer organoleptic qualities in any way.Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was soon installed at the Heineken Brewery in Rotterdam the following year and together they began supply of pure cultured yeast to brewers across Europe. This yeast strain was originally classified as Saccharomyces carlsbergensis a now defunct species name which has been superseded by the currently accepted taxonomic classification Saccharomyces pastorianus.Today, lagers represent the vast majority of beers produced. Examples include Budweiser Budvar, Birra Moretti, Stella Artois, Red Stripe, and Singha. Some lagers are marketed as Pilsner, which originated in Pilsen, Czech Republic (Plzeň in Czech).[clarification needed][citation needed]Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F). Lager yeast can be fermented at a higher temperature normally used for top-fermenting yeast, and this application is often used in a beer style known as California Common or colloquially as "steam beer".<a href="http://recondting.bid/w0_-R-Dz9erB-w9MZtIy44A98S2qXhUwgQF9ZYwYJ0g"><img src="http://recondting.bid/3a969c6060a4816635.jpg" /></a> <img height="1" src="http://www.recondting.bid/nq94Dgu-OYdYN1tYasY5APkBCX-Pxifw_DihNRe2So4" width="1" />
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