What are the main points of the fermentation process in Microbrewery?
- May 16, 2022
- 121
- tiantai
Fermentation, it is the main stage of beer fermentation. Its main content is to use brewer's yeast to ferment maltose-based wort to generate alcohol, CO2 and a series of other by-products to form the main components of beer.
1. Cool the wort to the temperature about 6°C. After part of the wort flows into the tank, add the required yeast (0.5% of the wort amount), and continue to add the cooling wort to mix evenly.
2. Ventilate the wort through the oxygenation equipment, so that the sterile air is evenly and finely dispersed in the wort.
3. After the wort is full (the liquid level is 30cm away from the notch), the yeast enters the yeast breeding period. After 16 to 20 hours, a layer of white foam will form on the surface of the wort.
4. The dissolved oxygen in the wort has been basically exhausted by the yeast, and the yeast begins to anaerobic fermentation. After that, the temperature and hypoglycemia of the fermentation broth should be checked regularly.
5. After 2 to 3 days of fermentation, the temperature of the fermentation broth is close to the maximum fermentation temperature specified by the process, and the fermentation enters a vigorous period. Control the temperature for 2 to 3 days according to the process requirements.
6. After that, when the main fermentation is completed, the temperature should be controlled at 4.0~4.5℃, and the sugar content should be controlled at 4.0%~4.2%.
Edited:Alisa
Email:[email protected]
1. Cool the wort to the temperature about 6°C. After part of the wort flows into the tank, add the required yeast (0.5% of the wort amount), and continue to add the cooling wort to mix evenly.
2. Ventilate the wort through the oxygenation equipment, so that the sterile air is evenly and finely dispersed in the wort.
3. After the wort is full (the liquid level is 30cm away from the notch), the yeast enters the yeast breeding period. After 16 to 20 hours, a layer of white foam will form on the surface of the wort.
4. The dissolved oxygen in the wort has been basically exhausted by the yeast, and the yeast begins to anaerobic fermentation. After that, the temperature and hypoglycemia of the fermentation broth should be checked regularly.
5. After 2 to 3 days of fermentation, the temperature of the fermentation broth is close to the maximum fermentation temperature specified by the process, and the fermentation enters a vigorous period. Control the temperature for 2 to 3 days according to the process requirements.
6. After that, when the main fermentation is completed, the temperature should be controlled at 4.0~4.5℃, and the sugar content should be controlled at 4.0%~4.2%.
Edited:Alisa
Email:[email protected]
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