How to minimizing beer loss during brewing
- May 13, 2021
- 85
- tiantai
1. Doing Vourlauf
Vorlauf is German for “recirculation”. This process could help to wash out the sugar as possible from the grain bed; another important reason is to separate the grain particles from wort when going through the grain bed, that could help to reduce trub in the next whirlpooling step.
2. Bag or Strain Your Hops
The hop substance is one of the biggest factors causing the loss of the brewing kettle, especially considering the highly hopped craft beer. Whether during wort boiling, whirlpooling or dry hopping, it is better to bag hops or use some kind of hop filter device to reduce beer loss.
3. Using a better bottom cone for your fermenters
We all know that when your conical fermenter bottom cone at 60 degree, it is best for yeast settling and better for yeast recycling or discharging with less wasted beer
4. Minimize transfers
You will lose some wort or beer when transfer it from one tank to another every time. If your craft beer no need that longer maturation time, then you can keep it in the original fermentation tank which could be equipped with carbonation stone in advance. The Unitank could be used for beer maturation as well.
5. Cold crash your beer
Lowering the temperature of finished beer will help the flocculation and sedimentation. It will help to separate out yeast, protein and polyphenols faster and reduce the maturation time. You know a compacted trub layer would help to decrease beer loss before bottling or kegging.
Enjoy your great craft beer!
Edited by Laura
Sales Manager
Tiantai Beer Equipment
Email: [email protected]
Vorlauf is German for “recirculation”. This process could help to wash out the sugar as possible from the grain bed; another important reason is to separate the grain particles from wort when going through the grain bed, that could help to reduce trub in the next whirlpooling step.
2. Bag or Strain Your Hops
The hop substance is one of the biggest factors causing the loss of the brewing kettle, especially considering the highly hopped craft beer. Whether during wort boiling, whirlpooling or dry hopping, it is better to bag hops or use some kind of hop filter device to reduce beer loss.
3. Using a better bottom cone for your fermenters
We all know that when your conical fermenter bottom cone at 60 degree, it is best for yeast settling and better for yeast recycling or discharging with less wasted beer
4. Minimize transfers
You will lose some wort or beer when transfer it from one tank to another every time. If your craft beer no need that longer maturation time, then you can keep it in the original fermentation tank which could be equipped with carbonation stone in advance. The Unitank could be used for beer maturation as well.
5. Cold crash your beer
Lowering the temperature of finished beer will help the flocculation and sedimentation. It will help to separate out yeast, protein and polyphenols faster and reduce the maturation time. You know a compacted trub layer would help to decrease beer loss before bottling or kegging.
Enjoy your great craft beer!
Edited by Laura
Sales Manager
Tiantai Beer Equipment
Email: [email protected]
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