Yeast is the soul of beer brewing. Beer production must not only have high-quality raw materials, advanced production processes, but also excellent yeast strains.
The brewer's yeast is mainly divided into the above fermenting yeast and the following fermenting yeast. The following fermenting yeast settles to the bottom of the fermenter at the end of the fermentation, and the fermenting yeast will rise to the liquid surface during the fermentation process, and will settle to the bottom of the fermenter after the fermentation is completed.
However, it is much later than the following yeast. The yeast below has cohesiveness. The above yeast has no cohesive force. According to the difference in yeast cohesion, it can be divided into powdery yeast and condensed yeast. The yeast fermented beer is clear but the fermentation is not high. The beer fermented with the yeast above is turbid, but the degree of fermentation is high. The fermentation temperature of the yeast is generally 4-12 ° C, and the fermentation temperature of the yeast is generally 14-25 ° C. The specific application temperature is determined by the brewer.
Fermentation expression (fermentation above, fermentation below)
Condensed expression form (powdered yeast, condensed yeast)
Fermentation capacity (fermentation speed, fermentation degree)
Degree of reproduction
Formation and decomposition of fermentation by-products (formed by aroma substances)
Mash/kettle + lauter/whirlpool advantage
The appearance is a fine high-grade device, which conforms to the aesthetics of the Chinese people (bone beauty).
The heating area of the mash/boiling pot is generally large and the heating rate is fast.
The filter tank has a high position, which can realize natural filtration (wheat juice is filtered by gravity). The filtration speed is fast and the wort is bright and bright. Even if the operation is wrong, the wheat grain layer will not be tight or the plate will be deformed.
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