How to adjust wort cooling temperature?
- Mar 24, 2021
- 64
- tiantai
For a batch of specific wort in microbrewery, the cooling temperature is fixed normally. But in the real production process, we need to make adjustment to cooling temperature accordingly due to wort components, yeast function, fermentation process, products type, seasons, equipment turnover etc. Normally, yeast activity is lower with lower wort cooling temperature, fermentation time is longer, but the fermentation process is easy to control, stable and with good yeast sediment, the beer taste refreshing, soft, as well good foam function. Otherwise, with shorter fermentation time, equipment turnover is faster, but the byproducts for example higher alcohols, aldehydes with large amount, beer taste is poor, yeast sediment also is not better than lower temperature fermentation.
Then how do we to adjust wort temperature before into fermentation tank:
1) The beer which needs longer fermentation and storage period, the wort cooling temperature can be lower, which at 6.5 - 8℃, otherwise, it can be higher, say 8 - 9.5℃.
2) With peak production season, to increase beer production capacity and fast turnover, the wort cooling temperature can be higher, for example 9 - 10℃ or higher. Otherwise, it can be lower.
3) With traditional fermentation, the fermentation room temperature is lower, the temperature rising of wort is lower, or less yeast adding amount, higher generation, fermentation function is poor, lower activity, the wort cooling temperature can be higher. Otherwise, it can be lower.
4) If the amount of α-amino nitrogen is lower, or with lower fermentable sugar, it can with lower cooling temperature, as lower temperature fermentation more stable, which can reduce bad taste formation.
5) With higher wort gravity (14 - 16P), to avoid longer fermentation time, the cooling temperature can be higher, for example 9.5 - 11℃.
6) When wort into fermentation, and adopt progressively increase, the cooling temperature can be lower, and increase the cooling temperature of next batch appropriatly.
7) In fact, the fermentation temperature at 8 - 12℃ is normal for bottom yeast. So expect high quality beer, the wort cooling temperature can increase appropriatly, in the case of good wort composition and yeast function. It can help fast tunover and increase production without influence beer taste.
Edited by Derrick
[email protected]
Tiantai Equipment
Then how do we to adjust wort temperature before into fermentation tank:
1) The beer which needs longer fermentation and storage period, the wort cooling temperature can be lower, which at 6.5 - 8℃, otherwise, it can be higher, say 8 - 9.5℃.
2) With peak production season, to increase beer production capacity and fast turnover, the wort cooling temperature can be higher, for example 9 - 10℃ or higher. Otherwise, it can be lower.
3) With traditional fermentation, the fermentation room temperature is lower, the temperature rising of wort is lower, or less yeast adding amount, higher generation, fermentation function is poor, lower activity, the wort cooling temperature can be higher. Otherwise, it can be lower.
4) If the amount of α-amino nitrogen is lower, or with lower fermentable sugar, it can with lower cooling temperature, as lower temperature fermentation more stable, which can reduce bad taste formation.
5) With higher wort gravity (14 - 16P), to avoid longer fermentation time, the cooling temperature can be higher, for example 9.5 - 11℃.
6) When wort into fermentation, and adopt progressively increase, the cooling temperature can be lower, and increase the cooling temperature of next batch appropriatly.
7) In fact, the fermentation temperature at 8 - 12℃ is normal for bottom yeast. So expect high quality beer, the wort cooling temperature can increase appropriatly, in the case of good wort composition and yeast function. It can help fast tunover and increase production without influence beer taste.
Edited by Derrick
[email protected]
Tiantai Equipment
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