rest beer

Serbian translation: odležavanje piva

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:rest beer
Serbian translation:odležavanje piva
Entered by: Bogdan Petrovic

19:33 Mar 10, 2014
English to Serbian translations [PRO]
Tech/Engineering - Food & Drink / confined spaces related risks in brewing industry
English term or phrase: rest beer
Risks related to working in fermentation / maturation / rest beer tanks
Bogdan Petrovic
Serbia
Local time: 19:39
odležavanje piva
Explanation:
"Deo četvrti — VRENJE, NAKNADNO VRENJE I ODLEŽAVANJE PIVA"

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Note added at 3 hrs (2014-03-10 23:06:13 GMT)
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U okviru stavke 5 navode se "rezervoari za odležavanje piva": http://www.vibilia.rs/srpski/investicije/tenderi0308/33poloc...
Selected response from:

sofijana
Serbia
Local time: 19:39
Grading comment
Hvala!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1odležavanje piva
sofijana
4 -1ostatno pivo
LogosART
3pivski trop / talog od varenja piva
Daryo
Summary of reference entries provided
Mira Stepanovic

  

Answers


3 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
odležavanje piva


Explanation:
"Deo četvrti — VRENJE, NAKNADNO VRENJE I ODLEŽAVANJE PIVA"

--------------------------------------------------
Note added at 3 hrs (2014-03-10 23:06:13 GMT)
--------------------------------------------------

U okviru stavke 5 navode se "rezervoari za odležavanje piva": http://www.vibilia.rs/srpski/investicije/tenderi0308/33poloc...


    Reference: http://www.tehnologijahrane.com/knjiga/tehnologija-slada-i-p...
sofijana
Serbia
Local time: 19:39
Works in field
Native speaker of: Native in SerbianSerbian
PRO pts in category: 44
Grading comment
Hvala!

Peer comments on this answer (and responses from the answerer)
neutral  Daryo: da li bi to pre bilo "maturation"? U svakom slučaju, vrlo relevantne reference
2 hrs
  -> hvala

agree  Dusan Miljkovic
9 hrs
  -> hvala
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5 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
pivski trop / talog od varenja piva


Explanation:
Dictionary of Beer and Brewing - Page 227 - Google Books Result
http://books.google.co.uk/books?isbn=1135929181
Dan Rabin, ‎Carl Forget - 2014 - ‎Reference
rest beer = Unracked beer and sediments at the bottom of a storage tank.

see "rest beer tank"
http://www.ibdafrica.co.za/wp-content/uploads/2013/05/Dorton...

"Pravilnik o kvalitetu i drugim zahtevima za hranu za životinje
...
Član 25
Proizvodi industrije alkohola i vrenja moraju da ispunjavaju zahteve date u tabeli 3.
...
Tabela 3

Osušeni pivski trop (treber; mlata)
Proizvod dobijen kao ostatak pri proizvodnji piva; sastoji se od ječmenog slada i zrna žita; boje svetlosmeđe; mirisa na žito koje je bilo upotrebljeno za proizvodnju piva

[http://www.tehnologijahrane.com/pravilnik/pravilnik-o-kvalit...]

http://www.poljoforum.rs/viewtopic.php?f=81&t=2371

http://www.mzoip.hr/doc/IPPC/Tehnicko_26_09_2012_1.pdf

Daryo
United Kingdom
Local time: 18:39
Native speaker of: Native in SerbianSerbian, Native in FrenchFrench
PRO pts in category: 36

Peer comments on this answer (and responses from the answerer)
neutral  Mira Stepanovic: Pivski trop se odvaja pre vrenja, ne predstavlja opasnost http://www.tehnologijahrane.com/knjiga/tehnologija-slada-i-p... Zatim se hmeljena pivska sladovina odvaja od hmeljnog tropa i hladi se...---Ohlađena sladovina se meša sa kvascem i počinje fermentac
1 day 10 hrs
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3 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
ostatno pivo


Explanation:
rest beer treatment > postupak sa ostatnim pivom

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Note added at 2 uren (2014-03-10 22:32:26 GMT)
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OBRAZLOŽENJE
Predloženi prijevod dolazi iz priloženog glosara koji sam nekad skinuo s jedne internetske stranice.


SOURCE:
rest beer treatment > postupak sa ostatnim pivom
re-start ( a machine) > ponovo pokrenuti (stroj)
re-steeping (malting) >
resting position retail salers
retainer nut
retardation
return (on an investment)
return belt
returnable bottles, returnables
return air
return on investment
return (ed) air passage (filling valve)
revelation of bands (chromatography) reverberation
reverberation time
reverse
reverse osmosis
reverse taper orifice
reversible
reversible haze
revolution (number)
revolution counter
revolving screen
revolving spray head
rheostat
ribbed
ribbon
ribes aroma
ribs
rice
rider tank
right angled
right handed
rigid foam
rigid plastic container
rigid wood fibreboard
rim
ring
ring conduit
ring sparge main
ring suspended tank
rinse
rinse out
rinser
rinsing action rivet
road tanker roast
roasted barley roasted malt rock sulfur rocker conveyor rocky heads
rod
rod filter
rod shaped


ravnote`no stanje
prodaja na malo
stezna matica
odga|anje, pomak
povrat sredstava (kod investicije)
povratna vrpca
povratna boca
povratni zrak (klijali{ta)
povrat sredstava (kod investicije)
prolaz povratnog zraka (evakuacija) boce punja~i vent. razvijanje, traka za kromatografiju
odjekivanje, odsjaj
vrijeme odjeka
obrnut, inverzan

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Note added at 1 dag2 uren (2014-03-11 22:06:53 GMT)
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Riječ “ostatno” u srpskom jeziku

ostatno tkivo
http://www.vma.mod.gov.rs/vsp_11_2012.pdf

mešano ostatno i destilatno gorivo
http://www.merz.gov.rs/sites/default/files/Правилник о техни...

sirovo maslinovo ostatno ulje
http://www.overa.rs/9843.html


LogosART
Croatia
Local time: 19:39
Native speaker of: Dutch
PRO pts in category: 27

Peer comments on this answer (and responses from the answerer)
disagree  Daryo: "ostatno pivo" ZERO ghits in any language! any reference?
17 mins

neutral  Mira Stepanovic: Reč "ostatno" ne postoji u SR; rečnik koji ste naveli je oćigledno EN -> HR (ostatni, stroj, zrak, vrpca, povrat).
13 hrs
  -> Čini mi se da riječ "ostatno" itekako postoji u SR! Pogledajte priložene primjere. Lijepi pozdrav!
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Reference comments


1 day 18 hrs
Reference

Reference information:
http://en.wikipedia.org/wiki/Brewing
After the whirlpool, the wort then begins the process of cooling. This is when the wort is transferred rapidly from the whirlpool or brew kettle to a heat exchanger to be cooled. The heat exchanger consists of tubing inside a tub of cold water. It is very important to quickly cool the wort to a level where yeast can be added safely as yeast is unable to grow in high temperatures.[39][41] After the wort goes through the heat exchanger, the cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank.[41] When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. When the fermentation is complete the brewer may rack the beer into a new tank, called a conditioning tank.[40] Conditioning of the beer is the process in which the beer ages, the flavour becomes smoother, and flavours that are unwanted dissipate.[42] After conditioning for a week to several months, the beer may be filtered and force carbonated for bottling,[43] or fined in the cask.[44]
wort = pivska sladovina

http://www.alabev.com/brew.htm
6.) Fermentation is the next step. After passing through the heat exchanger, the cooled wort goes to the fermentation tank. The brewer now selects a type of yeast and adds it to the fermentation tank. This is where the "real magic" of brewing happens - when the yeast, is a micro-organism, eats the sugar in the wort and turns it into alcohol and carbon dioxide. This process of fermentation takes ten days. The wort finally becomes beer. Each brewery has its own strains of yeast, and it is these that largely determine the character of the beer.
---
7.) Maturation (also called racking) is the next step. The beer has now been brewed, but it can still be improved through maturation. During this phase, the brewer moves, or racks, the beer into a new tank called the conditioning tank. The brewer then waits for the beer to complete its aging process. The taste ripens. The liquid clarifies as yeast and other particles settle. Secondary fermentation saturates the beer with carbon dioxide.

8.) Finishing is the last step in the brewing process. Here the beer is filtered and carbonated. Further filtering gives the beer a sparkling clarity. The beer is moved to a holding tank where it stays until it is bottled, canned or put into kegs. Filling techniques ensure air does not come into contact with the beer, and cannot be trapped within the container.

http://www.tehnologijahrane.com/knjiga/tehnologija-slada-i-p...
Dobijena prozračna sladovina kuva se sa hmeljom, čime se uparava, i steriliše, uz istovremeno rastvaranje aromatičnih i taloženje koloidnih materija. Zatim se hmeljena pivska sladovina odvaja od hmeljnog tropa i hladi se do temperature 5—6°C.

Sladovina se dobija u varionici, koja se sastoji od nekoliko aparata. Kod proizvodnje nekih sorti piva jedan deo slada zamenjuje se nesladovanim sirovinama (pirinčanim ili kukuruznim brašnom) ili se u sladovinu dodaje šećer; zahvaIjujući tome, hemijski sastav sladovine se menja.

Ohlađena sladovina se meša sa kvascem, i počinje fermentacija, u toku koje šećer koji može da prevri, i koji je nastao enzimatskom hidrolizom skroba, prelazi u alkohol i ugljendioksid.
Za fermentaciju se upotrebljavaju specijalne rase kulturnih kvasaca.

Fermentacija u pivarstvu se deli na dve faze: glavno vrenje i naknadno vrenje. Prva faza, tj. glavno vrenje, odlikuje se intenzivnošću procesa i fermentacijom najvećeg dela šećera; ova se faza vodi u vrioništu u zatvorenim ili otvorenim fermentorima kod temperature 5—10°C, i, zavisno od koncentracije sladovine, traje 5—10 dana. Po završetku glavnog vrenja dobija se mlado pivo, koje je prilično mutno, i koje ima određenu aromu i ukus, tako, da nije pogodno za upotrebu. Mlado pivo se u cilju naknadnog vrenja i odležavanja prebacuje u zatvorene tankove, koji se nalaze u ležnom odelenju. Druga faza — naknadno vrenje — vodi se pod apsolutnim pritiskom od 1,47—1,57 bar (1,5—1,6 at) kod temperature oko 1—2°C, i traje od 21 do 100 dana, zavisno od sorte piva. U ovoj fazi dolazi do lagane fermentacije izvesnih količina šećera i do izbistravanja piva. Ugljendioksid koji kod toga nastaje polako se rastvara u pivu, dok se usled viška ugljendioksida u ležnom tanku dobija apsolutni pritisak od 1,47—1,57 bar (1,5—1,6 at), koji se održava pomoću specijalnih uređaja — špund aparata. Povišenjem pritiska povećava se rastvorljivost ugljendioksida, tako da koncentracija ugljendioksida u pivu po završenom odležavanju dostiže 0,4%.

Po završetku odležavanja gotovo se pivo odvodi u odelenje za filtraciju, u kome se u cilju dobijanja potpuno bistrog, blještavog proizvoda, filtrira preko filtra (sa filter-masom od pamučne celuloze ili sa diatomitom), ili se podvrgava separacaji. Zatim se prozračno pivo odvodi u odelenje za doradu, u kome se na mašinama za punjenje puni u boce, ili se pomoću izobarometriskih aparata puni u aluminisku, hrastovu ili bukovu burad. Drvena burad treba da se iznutra pokrije pivskom smolom.

Iz definicije koju je naveo kolega Daryo rekla bih "rest beer" = "mlado pivo" (nakon završenog glavnog vrenja)+ njegov talog na dnu:
http://books.google.rs/books?id=zPzsAgAAQBAJ&pg=PA227&lpg=PA...
rest beer = Unracked beer and sediments at the bottom of a storage tank.
ili pak ostatak istog sa talogom nakon prebacivanja mladog piva u tank za naknadno vrenje.

Mira Stepanovic
Serbia
Works in field
Native speaker of: Native in SerbianSerbian, Native in Serbo-CroatSerbo-Croat
PRO pts in category: 124
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