Sufficient post-fermentation time (usually more than 9 days) can complete the ripening of the beer, the post-fermentation is not sufficient, the CO2 is insufficient, the heterogeneous taste is not completely ruled out, and the non-biological stability is poor.
The sealing time is too early, the tank pressure rises fast, the greening taste is not well removed, the sealing time is too late, the tank pressure rises slowly or the required tank pressure is not reached, which affects the holding. When the tank pressure is too high, excessive CO2 is retained in the liquor, which may cause yeast poisoning, resulting in an increase in mortality, low tank pressure, and insufficient CO2 in the liquor to dissolve the beer naturally.
It is very important to stabilize the tank pressure. The pressure fluctuation will affect the CO2 content in the liquor. If the pressure drops, CO2 bubbles will form and rise to the surface of the liquor, which will agitate the liquor and affect the clarification of the beer. The yeast returning to the liquor may also Death will lead to an increase in acetaldehyde content. However, in some cases where the fermentation is not ideal, such as poor taste and by-products, it can be remedied by CO2 washing, especially before the temperature is lowered to 5 °C, which is most beneficial to the emission of sulfur compounds. The taste of beer.
After the diacetyl should be completely cooled down, it will enter the stage of cooling and storage. The cooling requirements should be fast. The principle of no freezing is to reduce the temperature to 0.3 °C/h to 5 °C and then to 0.1 °C/h. 0 °C. To ensure the stability of temperature and tank pressure, to prevent clarification of beer convection.
The purpose of storing wine is:
Eliminate yeast activity;
Promote beer flavor ripening;
Increase the dissolution of CO2;
Wort into the tank (take the following fermentation as an example):
1. The temperature of the wort into the tank: 8.5-9.0 °C;
2. Oxygen content of the wort into the tank: dissolved oxygen concentration of 0.6-0.8ppm;
3. The amount of yeast in the wort after entering the can: 120-1 million/ml
Fermentation process: (low temperature fermentation, high temperature reduction process)
9 °C wort into the tank → add yeast → naturally warm to 10 ± 0.5 ° C, sugar 5.2-5.4 BX warming → natural temperature rise to 12 ± 0.5 ° C, sugar degree 4.5-3.5BX sealed cans → sealed tank boost, 10-12 days Cool down to 2 ° C, keep warm for 0.5 days → cool down to -0.5 ~ -1 ° C to store wine, add silica gel 2 days before filter, then cool to -1.5 ~ -2 ° C for 2 days after storage and filter.
Increase the dissolution of CO2;
Promote the clarification of beer.
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