How can craft beer avoid oxidation?

Friends who like to taste wine know that the oxidation reaction of beer has a bad effect on beer. After the beer is over-oxidized, the aroma becomes lighter, the color becomes darker, and it is bitter and cardboard when drunk. The brewing process of craft beer needs to take corresponding measures to implement control. Our brewers will share some ways to reduce oxidation in beer based on their experience.

1. Choose high-quality malt. Malt with high water content will not only affect the cost, but also form oxidized precursors more easily.

2. The crushed malt should be used as soon as possible, preferably within 6 hours. Our recommendation is to crush the malt half an hour before preparing the mashing water.

3. The content of copper ions and iron ions in brewing water should be controlled in a low range, because these two ions can promote oxidation reactions. Generally, the brewing equipment is pickled and passivated in the pot, and the surface film forms an oxide layer, so there is no need to worry about oxidation.

4. Minimize the stirring time of the mash tun to avoid stirring too fast. The saccharification process generates a vortex of sucking air by controlling the stirring frequency, so the stirring motor must be electric, and the home brewing is manually controlled.

5. Before the saccharification mash enters the filter tank, first spread the grate water at 78 degrees to discharge the air under the sieve plate, one is to prevent the oxidation of the wort, and the other is to prevent the peroxidation of the mash from being impacted and the sieve plate is deformed.

6. The time for pouring the mash should be reasonable, and the time should be controlled at about 10-15 minutes. This requires choosing a suitable size wort pump when purchasing equipment, and the filtration time is not recommended to be too long.

7. The time from the boiling pot pump to the rotary sedimentation tank should be within 15 minutes. The tangent of the sedimentation tank should be designed reasonably to avoid local turbulence and reduce air inhalation.

8. Select a plate heat exchanger with a suitable size. The cooling time of the wort should be as fast as possible, and the cooling time of the wort should be controlled within 50 minutes.

9. When canning, choose a reasonable canning machine, and try to vacuum twice, and the vacuum degree of each wine valve can reach 80% to 90%, so as to minimize the increase of dissolved oxygen during the canning process.

Whether it is the design of the brewing equipment or the operation technology, it will directly affect the oxidation of the beer industry. I hope the above measures to control oxidation will be of great help to you.