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Attention in craft beer brewing ZXF


Sanitary control attention in craft beer brewing


In the process of craft beer brewing, sanitation control is much stricter than that of ordinary beer. Through many years of beer brewing system production experience and brewing experience, and through communication with some professional brewers, WEMAC understands some hygiene that needs attention, for your reference.


1. Selection of raw materials and sanitary control


The raw materials of craft beer should also be carefully selected. Pure high-quality malt brewing will be selected without adding any auxiliary materials, returning to the original brewing method of beer, giving the beer a strong malt aroma. The malt storage should prevent the occurrence of dampness, mold, insects, etc., and maintain air circulation; pay attention to the temperature and humidity changes in the malt storehouse; regularly spray and fumigate the storehouse to prevent pests in advance.


2. Hygienic control of mash process


Crushing control: The raw materials should be fed in time after crushing, especially in the summer when the temperature is high. If the malt is not fed in time after crushing, the malt is easily damp and rancid.


Boiling control: Boiling is an important part of wort sterilization to ensure sufficient boiling strength and boiling time.


Tank feeding control: After the boiled wort is pumped into the whirlpool, it should be cooled in time to prevent the wort from staying in the whirlpool for too long and the temperature of the wort will decrease, causing microbial contamination. Before the wort enters the tank, make sure that the wort pipeline, compressed air and yeast are sterile.


3. Hygienic control of fermentation


The fermentation tank must be in a sterile state before the wort enters the tank. The fermentation tank must be cleaned in time to ensure the effectiveness of the disinfectant. The fermenter must be thoroughly cleaned after each cycle of use to prevent sanitary dead corners. The environmental sanitation of the fermentation space must be clean, ensure UV sterilization for more than 30 minutes every day, and perform fumigation and disinfection every quarter.


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