How to improve beer antioxidant ability with my brewery equipment
- Feb 16, 2023
- 172
- tiantai
When brewing beer with brewery equipment, some steps do need the oxygen, such as Wort boiling, yeast feeding etc. The existed O2 here will help to meet the technological requirements, but will reduce the antioxidant ability of beer at the same time.. So it is better to avoid beer to touch oxygen in some beer brewing steps especially during or after storage. And here are some measurements on how to improve beer antioxidant ability with your beer brewery equipment:
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Better to keep a stable and vigorous secondary beer fermenting, the CO2 will help to venting out the air in the dome head; the yeast also will consume parts of O2 and produce more reducing substances, which will better for the beer antioxidant ability.
Better avoiding transferring tanks during storage and trying to avoid tank opening if need to add clarifying agent or antioxidant etc. And better use CO2 or N2 to do the transferring.
Better to use stainless steel sanitary pump to do transportation/ storage/ filing instead of using compressed air, for reducing the opportunity of the O2 dissolved by beer.
Better avoid the beer to touch with O2 during the process after storage, especially for the air in the bottle neck after filling.
If it is possible, better to use CO2 as engine instead of compressed air. Or keeping the beer temperature below 4℃, that will better reducing the dissolution of CO2.
If you have any other questions or comments on how to improve craft beer antioxidant ability with your brewery equipment, please feel free to talk to us!
Laura Hou
Sales Manager
Tiantai Beer Equipment
[email protected]
Better to keep a stable and vigorous secondary beer fermenting, the CO2 will help to venting out the air in the dome head; the yeast also will consume parts of O2 and produce more reducing substances, which will better for the beer antioxidant ability.
Better avoiding transferring tanks during storage and trying to avoid tank opening if need to add clarifying agent or antioxidant etc. And better use CO2 or N2 to do the transferring.
Better to use stainless steel sanitary pump to do transportation/ storage/ filing instead of using compressed air, for reducing the opportunity of the O2 dissolved by beer.
Better avoid the beer to touch with O2 during the process after storage, especially for the air in the bottle neck after filling.
If it is possible, better to use CO2 as engine instead of compressed air. Or keeping the beer temperature below 4℃, that will better reducing the dissolution of CO2.
If you have any other questions or comments on how to improve craft beer antioxidant ability with your brewery equipment, please feel free to talk to us!
Laura Hou
Sales Manager
Tiantai Beer Equipment
[email protected]
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