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Beer

2026-07-22T20:20:23Z

Floor-not-lava: /* Crafting Instructions */ addition of beer brewing instructions

Beer is an alcoholic drink typically formed from a malted cereal crop such as barley or wheat or other source of fermentable sugar, bittering ingredients such as hops, yeast such as ''Saccharomyces cerevisiae'' and water. Many different styles of beer (and similar fermented drinks) exist and beer production has been very important for civilization as a source of drinkable water prior to modern sanitation techniques.<ref>https://www.sciencedirect.com/science/article/abs/pii/S0304387824000920</ref> The alcohol, antibacterial properties of hops and low pH environment cause beer to be a harsh environment in which most food-spoiling microbes cannot grow. The alcohol in beer is formed from the fermentation of simple (fermentable) sugars by yeast or other microbes.

== Materials Needed ==

=== Grains, Malts & Other Sources of Fermentable Sugars ===
Grains of various different types are chosen as ingredients in beer for their ability to provide starch, endogenous enzymes, nitrogen compounds and other trace nutrients that support the growth of yeast to produce alcohol. The most common ingredient in modern beer is malted barley. Malted barley is barley that has been steeped in water, allowed to germinate and then is gently dried to a low moisture content to aid with storage, preserve enzyme activity and retain starches. Malted barley contains starch which is broken down in the mashing process into sugars such as glucose, maltose, maltotriose among others. Malted barley contains several key enzymes which are able to carry out this process such as amylases. Free amino nitrogen compounds are provided by the breakdown of larger storage proteins in the malt by proteases.

Several different [[Cereal crops]] are suitable for malting, not just barley, these include:

* [[Wheat]]
* Oats
* Sorghum
* Rice
* Rye

=== Bittering Ingredients ===
Hops are used in modern beers to provide bitterness and contribute to the microbial stability of beer through alpha acids, iso-alpha acids and beta acids.

=== Yeast ===

=== Water ===

== Crafting Instructions ==
Summarised in [[Brewing]]

'''Sanitise'''

Sanitisation of your brewing vessels is the most critical step; any bacteria will ruin the beer. Use a no-rinse sanitiser (like Star San) to clean every piece of equipment that will touch your beer. In a situation where steriliser is not available a very weak solution of bleach may be used but this must be well rinsed to remove residues that might interfere with the brew. Another option is to bring your vessle to the boil and allow to cool to the required temperature for steeping the grains.

'''Steep your grains'''

Bring about 2.5 gallons of water to 160°F (71°C). Place your specialty grains into a mesh grain bag and steep them in the hot water for 20–30 minutes, like making tea. Remove the bag and let the liquid drain back into the pot, but do not squeeze it.

'''Boil wort and add Malt and Hops'''

Bring your liquid (now called ''wort'') to a gentle boil. Remove the pot from the heat and slowly stir in your malt extract until completely dissolved, ensuring it doesn't burn on the bottom. Return to a boil and add your hops according to your specific recipe's schedule (usually a 60-minute total boil).

'''Cool and Ferment'''

Allow your wort to cool to 68°F (20°C), as quickly as possible using an ice bath in your sink or cold water. Once cooled, transfer the liquid into your sanitised fermenter and add enough water to reach the 5-gallon mark. Sprinkle in your yeast, seal the fermenter tightly, and attach the filled airlock. Store it in a dark, room-temperature (68°F / 20°C) area for 1–2 weeks until bubbling stops.

'''Completed Fermentation'''

Now your beer has completed fermentation, you can place it into a sealed vessel with a tap to allow easy dispensing or bottle for longer term storage.

== Uses ==
Weak (table) beer has long been used as source of nutrition and water when a potable source of water is not available. Strong beer has also been used as a ritual aid and inebriant. In general it's use in modern times is as a foodstuff consumed for enjoyment.

== Dependencies ==

* Water - not necessarily potable but filtered to remove solids. The water will be sterilised during the addition of grains and boiling when making the wort.
* Fuel
* Agriculture - cereals, hops
* Foraging - Bittering ingredients: mugwort, etc
* Steel, cast iron or pottery for wort boiling
* Steel vessels, wooden barrels or clay pots for fermentation
* Wood & carpentry - tools, kviek rings, etc
* Soap, lye, acids for cleaning
* Advanced brewing:
* Microbiology - isolation of yeasts and microbial cultures
* Heat exchange - steam heating and glycol chilling
* Purified (reverse osmosis) water

== References ==
<references />

Beer

2026-07-22T20:08:10Z

Floor-not-lava: /* Dependencies */

Acetone

2026-07-21T17:08:24Z

Floor-not-lava: I have added Uses, Safety, First Aid and slightly updated the production. To consider adding industrial processes of production, such as Isopropyl alcohol oxidation method.

A chemical compound with the formula (CH3)2CO. It is a colourless, flammable, and highly volatile solvent and reagent with many uses around the house and in [[organic chemistry]].

= Uses =
Acetone's unique chemical properties enable it to rapidly dissolve plastics, resins, adhesives, and paints, making it one of the most versatile solvents in domestic, industrial, and laboratory environments. Key applications include:

* Cosmetics: Widely used as the active ingredient in nail polish removers.
* Home & DIY: Commonly found in paint thinners, adhesive removers, and products used to dissolve superglue residues.
* Industrial & Manufacturing: Used in the production of plastics such as methyl methacrylate and as a solvent for the safe storage and transport of highly flammable acetylene gas.
* Laboratory & Electronics: Frequently used for cleaning and drying laboratory glassware, as well as for removing contaminants from electronic and electrical components due to its rapid evaporation rate.

= Safety =
Acetone is highly flammable and should always be handled with care.

* Use only in a well-ventilated area to prevent the build-up of vapours.
* Keep away from heat, sparks, open flames, and other ignition sources. Do not smoke while using acetone.
* Wear appropriate personal protective equipment (PPE), including chemical-resistant gloves, safety glasses or goggles, and a laboratory coat where appropriate.
* Avoid inhalation of vapours, as exposure may cause irritation, dizziness, headaches, or drowsiness.
* Avoid contact with skin and eyes. Prolonged or repeated skin exposure can cause dryness, irritation, and dermatitis.
* Store in a tightly sealed, clearly labelled container in a cool, dry, well-ventilated location away from incompatible substances such as strong oxidising agents.
* Do not use near sensitive electronic equipment unless adequate ventilation and ignition controls are in place.
* Clean up spills immediately using appropriate spill-control measures and dispose of waste acetone according to local regulations.
* Wash hands thoroughly after handling, even when gloves have been worn.
* In the event of eye contact, rinse immediately with plenty of water and seek medical attention if irritation persists.

'''Warning:''' Acetone vapours can travel and ignite at a distance from the source. Always ensure adequate ventilation and eliminate potential ignition sources before use.<ref>https://www.fishersci.com/store/msds?partNumber=A18P4&productDescription=ACETONE+ACS+4L&vendorId=VN00033897&countryCode=US&language=en</ref>

= First Aid Procedures for Acetone Exposure<ref>https://www.carlroth.com/medias/SDB-5025-IE-EN.pdf?context=bWFzdGVyfHNlY3VyaXR5RGF0YXNoZWV0c3wyOTQ0ODZ8YXBwbGljYXRpb24vcGRmfGFHVTBMMmczTWk4NU1UZ3hPREE0T0RnMU56a3dMMU5FUWw4MU1ESTFYMGxGWDBWT0xuQmtaZ3wzODE5NzU4ZWZhZWI4MmYzNzU3YThlMjgwNWQzMzU5ZGU3MjI5OTgzYzZjZWJiYTNhNDcwMTE2MmY3NTVlNzAy</ref> =
'''Eye Contact'''

* Immediately flush the eyes with plenty of clean water for at least 15 minutes, holding the eyelids open and moving the eyes in all directions.
* Remove contact lenses if present and easy to do.
* Seek medical attention if irritation persists or if there is any concern about eye damage.

'''Skin Contact'''

* Remove contaminated clothing and footwear immediately.
* Wash the affected area thoroughly with soap and water.
* If irritation develops or persists, seek medical advice.
* Launder contaminated clothing before reuse.

'''Inhalation'''

* Move the affected person to fresh air immediately.
* Keep them at rest and comfortable for breathing.
* If symptoms such as dizziness, headache, drowsiness, or respiratory irritation occur, seek medical attention.
* If breathing has stopped, commence appropriate emergency resuscitation procedures and call emergency services.

'''Ingestion'''

* Rinse the mouth thoroughly with water.
* Do not induce vomiting unless instructed by a medical professional.
* Never give anything by mouth to an unconscious person.
* Seek immediate medical advice or contact a Poisons Information Centre.

'''Information for Medical Personnel'''

* Treatment is generally symptomatic and supportive.
* Monitor for central nervous system effects, including dizziness, drowsiness, and headache following significant exposure.

'''Emergency Response:''' If a person becomes unconscious, has difficulty breathing, or experiences severe symptoms following acetone exposure, call emergency services immediately.

= Production =
There are some ways to produce Acetone:

One simple (and inefficient) way is by using calcium carbonate and [[Vinegar|acetic acid]]<ref>https://www.youtube.com/watch?v=i91xqSUQ9QY</ref>. First react the acetic acid with the calcium carbonate, to produce calcium acetate and [[Carbon dioxide|CO2]] as a byproduct. then, heat the calcium acetate to around 500 to 600 degrees celsius to form acetone and bring back de calcium carbonate, the gas of acetone proceeds to condensate into a beaker. With that, you obtained a very impure acetone wich will later on needs some purification processes.

Another historical process is using Calcium Acetate. Calcium Acetate is produced from a calcium carbonate source like antacid tablets or chalk and vinegar. Calcium acetate is then heated and distilled producing acetone.

https://youtube.com/watch?v=44cyq4BxCD8<ref>https://youtube.com/watch?v=44cyq4BxCD8</ref>

<references />