Secondary Fermentation
- Apr 15, 2017
- 171
- beer
Secondary Fermentation
1.The secondary fermentation temperature is generally maintained at 3-5 degrees, allowing the remaining fermentable sugars (mainly maltose and maltotriose) could continue to ferment, and produce CO2 that can be dissolved in beer continually and reach the saturation. At the same time, the Diacetyl can be reduced quickly under the high temperature..
2.When the CO2 being discharged out of the brite tanks, the volatile substances such as diacetyl, hydrogen sulfide and acetaldehyde are discharged together, which will better for the beer maturation.
3.Keeping the secondary fermentation for 7-10 days later, gradually reduce the beer temperature to 0-1 degrees, now goes into the beer storage maturation stage. Under the lower temperature and PH environment, the suspending yeast, the cold sludge and hop sresin in beer will slowly precipitated down, so the beer gradually clear, also with a better mouthfeel.
4.Under the low aging temperature, some of the polyphenol compounds gradually come out and precipitated down to the bottom of the tank, that can be filtered later..It better prolong the expiration date of beer.
During the secondary fermentation, the beer should absolutely prevent touch with air. Or the beer flavor, foam, color or even biological stability will be influenced because of the oxidation. What is more, the beer is easily being polluted.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
1.The secondary fermentation temperature is generally maintained at 3-5 degrees, allowing the remaining fermentable sugars (mainly maltose and maltotriose) could continue to ferment, and produce CO2 that can be dissolved in beer continually and reach the saturation. At the same time, the Diacetyl can be reduced quickly under the high temperature..
2.When the CO2 being discharged out of the brite tanks, the volatile substances such as diacetyl, hydrogen sulfide and acetaldehyde are discharged together, which will better for the beer maturation.
3.Keeping the secondary fermentation for 7-10 days later, gradually reduce the beer temperature to 0-1 degrees, now goes into the beer storage maturation stage. Under the lower temperature and PH environment, the suspending yeast, the cold sludge and hop sresin in beer will slowly precipitated down, so the beer gradually clear, also with a better mouthfeel.
4.Under the low aging temperature, some of the polyphenol compounds gradually come out and precipitated down to the bottom of the tank, that can be filtered later..It better prolong the expiration date of beer.
During the secondary fermentation, the beer should absolutely prevent touch with air. Or the beer flavor, foam, color or even biological stability will be influenced because of the oxidation. What is more, the beer is easily being polluted.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
.jpg)
.jpg)
