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Delaney Chapman, Pre-veterinary 2020 “I never imagined I’d be getting to do so much as an undergraduate. I couldn’t have chosen a better place to prepare me for my veterinary career.”

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Join the company of Missouri’s leading educators. Pursue a graduate degree in education leadership, curriculum and instruction, administration, teaching and technology, and more.

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Shape the conversation. Immerse yourself in a unique culture and community alongside passionate peers in our nationally-ranked ASL programs.

Unique opportunities in American Sign Language

Make the world your classroom. Let your passion for discovery drive your study of life itself. Take a deep dive into the mysteries of biological science.

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Military Friendly: Proudly serving those who have bravely served. Here you will find camaraderie in passionate peers, support from faculty as you embrace new challenges, and freedom to pursue your interests in the comfort of a small campus community.

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Juan Esteban Duran, Business Administration 2019 “There’s something about the people here — my professors, my teammates and classmates. Their friendliness feels like home.”

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Chandler Bramstedt, Communications 2018 “The great thing about Fulton is it’s constantly growing. You’ll never run out of things to do or places to explore.”

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Your dedication, your desire, your dogged persistence. We are a community of teachers, mentors, and friends routinely exceeding all expectation.

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Maceración

Teoría de la Maceración

Visitas: 76518

Todos los procesos en la elaboración de una cerveza son importantes y todos aportan su grano de arena a la calidad de la misma. La maceración es quizás la que más cuidados requiere de nosotros porque es en ella donde empieza a tomar forma nuestra cerveza y todo lo que nos interesa, sabores, color, cuerpo y espuma dependerá en gran medida de lo que aquí hagamos. ¿Qué pasa, entonces, en nuestro macerador?

Visitas: 51652

Las dos formas más populares de realizar el lavado del grano, entre los cerveceros caseros, son la que utiliza la adición de agua en etapas y el rociado continuo El lavado en etapas es una vieja técnica generalemte abandonada por las cervecerías modernas a favor del lavado continuo pero es usado por muchos cerveceros caseros debido a su sencillez.

Visitas: 20081

Por primera vez hicimos una cerveza con un mosto obtenido sin lavar el grano en la maceración y logramos una cerveza muy interesante en lo que a perfiles se refiere. Lo planeado era llegar a tener 1050 como densidad inicial (DO) pero sólo pudimos llegar a 1044. Lo raro es que con esa densidad no esperábamos conseguir los sabores maltosos que al final obtuvimos.

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