2500L turnkey beer brewing sysytem for sale factory WEMAC G048

The use of pressure fermentation can inhibit the proliferation of yeast, reduce the excessive metabolic byproducts caused by the temperature rise, prevent the production of excessive amounts of higher alcohols and esters, and at the same time facilitate the reduction of diacetyl and ensure the carbon dioxide in the wine. content. The relationship between CO2 content in beer and tank pressure and temperature is:
CO2(%, m/m)=0.298+0.04p-0.008t
Where p - tank pressure (pressure gauge reading) (MPa)
t -- beer product temperature (°C)

Fermentation anomaly:
Fermentation suspension
The fermentation of fermentation broth is called "no hypoglycemic".
The reasons for this phenomenon are: malt nutrition is not enough, oligosaccharide content is too high, α-amino nitrogen is insufficient, acidity is too high or too low; yeast cohesiveness is strong, causing early flocculation and sedimentation; yeast degeneration, mutation causes no Hypoglycemic; yeast spontaneous mutation, resulting in respiratory deficient yeast.

Solution: If it is strong by yeast, it will cause early flocculation and sedimentation. The fermentation temperature can be adjusted by increasing the amount of wort ventilation, and the temperature is lowered to near the final fermentation degree to prolong the high temperature period. However, it will improve the coagulation performance of the yeast, and it is best to solve this phenomenon by separating the coagulated yeast strain. If it is due to yeast degradation, mutations lead to no hypoglycemic. It can be solved by replacing the new yeast species. If it is caused by spontaneous mutation of yeast, it produces respiratory-deficient yeast. The strain can be re-expanded or replaced from the original strain. 

In addition, in the preparation process of wort, it is necessary to strengthen the hydrolysis of protein, appropriately reduce the decomposition temperature of protein, and prolong the decomposition time of protein; in saccharification, the saccharification temperature should be properly adjusted, the hydrolysis in the low temperature section should be strengthened, and sufficient saccharification time should be ensured and adjusted. The pH of the sputum.