How does the law of conservation of mass applies in brewing beer?
The law of conservation of mass says that as chemical changes take place, the mass of the original parts will remain constant with the mass of the resulting parts. I expect in beer making, it refers to the conversion of the water, malted barley, hopps, yeast, and other ingredients into a fermented beverage, which is basically a chemical process. The yeast consumes the sugars in the mix and creates alcohol and carbon dioxide. Once the conversion is complete, the total mass of water, alcohol, CO2, and other ingredients will be the same as when you started. The catch is the CO2 since it will dissipate and be lost to the atmosphere, but you should be able to calculate the total mass of it based on this law. For example (and I’m pulling numbers out of my butt here), if you had a mixture of ingredients to make beer that had a total mass of 100Kg, after fermentation you may check it and find a mass of 99Kg. The contents of the container have changed, and it seems the mass has as well. However
