caroline clasby wrote: > When Sue suggested that there was a problem with beer entering the > water, I assumed that it was because the yeast will metabolise the > oxygen, but I don't know if this is the case. I'm a geologist and > what we need here is a biologist or environmental scientist. > Caroline > Nb.onlydodeadstuff
Scientist here... :-) If we are talking about any beer that is brewed in the bottle [yum - where is the White Shield these days... :-( ], then that will contain some active yeast, which will most certainly go for the dissolved oxygen in preference to anthing else - yeast only attacks sugar once you starve it of oxygen. I would also suspect the alcohol might reduce the oxygen solubility as well. Ron Jones Process Safety & Development Specialist Don't repeat history, unreported chemical lab/plant near missesa at http://www.crhf.org.uk Only two things are certain: The universe and human stupidity; and I'm not certain about the universe. ~ Albert Einstein Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/canals-list/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
