What is the reason for the high acidity of craft brewery beer?
- Apr 16, 2022
- 195
- tiantai
Once your beer has finished bottle conditioning, it's safe to refrigerate it and bring it down to serving temperature.
The main reasons for the high acidity of beer are as follows.
1.In the beer production process, the reasons that can be controlled and adjusted are: the amount of acid added when adjusting the pH of the mash, the change of the acid composition of yeast metabolites, the degree of CO2 saturation, etc.
2.The beer is too acidic due to the contamination of miscellaneous bacteria that can be avoided in the beer production process, as follows.
1) There is a problem with the control of the raw material pulverization process, the raw material pulverization time is too long or the storage time after pulverization is too long.
2) The standing temperature of wort filtration is lower than 60℃ or the filtration time is too long, so that the temperature of wort is lowered to the temperature suitable for the growth of miscellaneous bacteria.
3) The equipment in the wort production process, such as coolers and wort pipelines, are not cleaned and sterilized thoroughly, resulting in contamination of miscellaneous bacteria.
4）The equipment in the fermentation production process, such as fermentation tanks, wine storage tanks, is not hygienically operated to cause bacterial contamination, and the washing water does not meet the sterility requirements, which will also cause contamination of miscellaneous bacteria. Auxiliary facilities that are in direct contact with materials such as pipes, valves, magnetic rod filters, and special tools for operation are not hygienic and will also cause wort or fermentation broth to contaminate miscellaneous bacteria.
Edited by Alisa
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