Home brewing equipment

No matter how different the styles of self-brewed beer equipment are, the brewing process is the same. Therefore, if you want to make home-brewed beer well, you must pay attention to the details of each process.

• Crush

The malt itself is relatively brittle, and it is easy to break when grinding the malt. In order to ensure the integrity of the wheat bran, we recommend pouring some water on the malt before grinding.

When grinding malt, pay attention to the crushing of the malt. If there are whole grains of malt coming out or the malt is too finely ground, the distance between the rollers can be adjusted appropriately. The ideal crushing state is that the skin is broken but not broken, and the pulp inside the malt is broken.

• Mahing

The main thing is that the temperature control must be precise. During the saccharification stage at different temperatures, the temperature difference should be controlled within 2 degrees as much as possible.

Another thing to pay attention to is the time, the time of each saccharification stage must be mastered.

• Lautering

Some winemakers take a long time to filter, while others take a short time to filter. In order to avoid wort oxidation, we should try to shorten the filtration time.

Before filtering, pay attention to the opening and closing of other valves; at the beginning of filtering, we need to open the valve slowly to make the filtering speed change from slow to fast;

Pay attention to the water temperature when washing the lees, and generally choose a water temperature of 78°C; there must also be a certain limit for washing the lees. Excessive washing of the lees will only affect the taste of the finished home-brewed beer.

• Boiling

The main purpose of boiling is to precipitate protein components, so the boiling intensity should not be low; but if the boiling intensity is too high, it will increase the dissolved oxygen in the wort, increase the volatilization of hop oil, and result in insufficient hop aroma. At the same time, the coagulated protein will be destroyed and decomposed again, thereby affecting the stability of the finished product brewed beer.

• Cooling

It is to prevent the oxidation of wort; to reach a temperature suitable for yeast fermentation; to precipitate and separate the solidified matter in the wort, and to improve the quality of the finished self-brewed beer.

At this time, we should pay attention to avoid bacterial infection, because bacteria are easy to breed at 25-37°C, so we need to lower the temperature to a temperature suitable for yeast metabolism as soon as possible.

• Fermentation

It is for the yeast to convert the sugar in the wort into alcohol and carbon dioxide.

What we should pay attention to is to avoid producing too much higher alcohol, so we can choose low temperature fermentation and control the pH value of wort at the same time.

Of course, pay attention to whether the fermentation tank is leaking, whether the pressure is normal, whether the temperature is within the control range, and regularly discharge slag.

Generally, as long as you pay attention to the above details, there will be no problem with the brewed beer.

200L fermentation tanks