Note 2 — EFFECT OF RAW MATERIALS USED UPON COMPOSITION OF THE FINISHED BREW.
Reading edition
Riley, in his report to the Association of Official Agricultural Chemists for the year 1913, showed that a large proportion of the phosphoric acid was ordinarily lost when the beer was directly ashed (J. Assoc. Off. Agr. Chemists, 1 (1915), 138-143). For this reason, in comparing the amount of phosphoric acid given in the literature on beers, it is very essential to know the method used for determining the phosphoric acid.