# Consider various effects of moist and dry heat to control microbial growth. What methods would best reduce microbes without altering the taste and chemical composition of beer?

Sep 22, 2017

When you brew a beer you actually want to promote microbial growth.

#### Explanation:

The microbial growth is in the form of yeasts, which perform the oxidation reaction....

${C}_{6} {H}_{12} {O}_{6} \left(a q\right) \stackrel{\text{Yeast}}{\rightarrow} 2 C {O}_{2} \left(g\right) \uparrow + 2 {H}_{3} C - C {H}_{2} O H \left(a q\right)$

And note that when you brew beer at home or in the lab (and this is certainly something that you should do at A level), you can actually see the carbon dioxide bubbling thru the bubbler.

The preferred option for home brewing is in a gas tight container...that does not allow ingress of outside air, and allows exit of the carbon dioxide produced.