draff - définition. Qu'est-ce que draff
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Qu'est-ce (qui) est draff - définition

PROCESS IN THE PRODUCTION OF BEER
Top-fermenting; Bottle conditioning; Top-fermented beer; Bottom-fermented beer; Bottle conditioned; Bottom fermenting yeast; Draff; Bottle-conditioned; Top fermented; Heat exchange recirculating mash system; Starch conversion; Bottom-fermented; Top-fermented; Bottom-fermenting; Ale yeast; Bottom and top fermenting yeast; Bottle-conditioned beer; Top and bottom fermenting yeast; Beer brewing; Hopback; HERMS; Kräusening; Krausening; Top fermenting; Top fermenting yeast; Brewing (beer); Cold fermentation; Kraeusening; Beermaking; Kräusen; Fermentation (beer); Beer conditioning; Bottle-conditoned beer; Bottle-conditoned; Brewing history and process; Brewer; Beer fermentation; Bottom cropping; Top cropping; Beer fermenting; Warm fermentation; Cool fermentation; Cold fermenting; Warm fermented; Bottom fermenting; Spontaneous fermentation; Bottom fermented; Bottom fermentation; Cold fermented; Kraeusen; Spontaneously fermented; Beer making; Brew kettle; Brewery plant; Brewers' engineer; Wort cooler; Boiling (brewing); Hop back; Warm fermenting; Cool fermented; Refermentation; Bottle fermentation; Cool fermenting; Brewing process; Brewed
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  • Conditioning tanks at [[Anchor Brewing Company]]
  • Open vessels showing fermentation taking place
  • Brew kettles at Brasserie La Choulette in France
  • Lauter tun
  • Modern closed fermentation vessels
  • Diatomaceous earth, used to create a filtration bed
  • Cask ales with gravity dispense at a beer festival
  • Hop cone]] grown in a hop field, [[Hallertau]], Germany
  • Bass Museum]] in Burton-upon-Trent
  • Malted]] barley before kilning or roasting
  • Spent grain, a brewing by-product
  • A 16th-century brewery
  • Timmermans]] in Belgium

draff         
n.
Refuse, lees, dregs, sediment, scum, rubbish, stuff, waste or worthless matter.
Draff         
·noun The slant given to the furrows in the dress of a millstone.
II. Draff ·noun An allowance or deduction made from the gross veight of goods.
III. Draff ·noun A current of air. ·same·as Draught.
IV. Draff ·noun Depth of water necessary to float a ship. ·see Draught.
V. Draff ·noun Refuse; lees; dregs; the wash given to swine or cows; hogwash; waste matter.
VI. Draff ·noun A narrow border left on a finished stone, worked differently from the rest of its face.
VII. Draff ·noun The act of drawing; also, the thing drawn. ·same·as Draught.
VIII. Draff ·noun An order from one person or party to another, directing the payment of money; a bill of exchange.
IX. Draff ·noun A narrow border worked to a plane surface along the edge of a stone, or across its face, as a guide to the stone-cutter.
X. Draff ·noun A drawing of lines for a plan; a plan delineated, or drawn in outline; a delineation. ·see Draught.
XI. Draff ·noun The form of any writing as first drawn up; the first rough sketch of written composition, to be filled in, or completed. ·see Draught.
XII. Draff ·noun A selecting or detaching of soldiers from an army, or from any part of it, or from a military post; also from any district, or any company or collection of persons, or from the people at large; also, the body of men thus drafted.
draff         
[draf]
¦ noun literary dregs or refuse.
Origin
ME: perh. related to Ger. Treber, Traber 'husks, grains', and to drivel.

Wikipédia

Brewing

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.

Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as Burtonisation, double dropping, and Yorkshire Square, as well as post-fermentation treatment such as filtering, and barrel-ageing.