How to control carbon dioxide in craft beer

When drinking craft beer, it is common to hear someone say that it kills the taste. Taste-killing refers to the fact that the carbon dioxide in craft beer disperses and overflows in the mouth, and the tongue feels numb in the mouth, resulting in a fresh, stimulating and comfortable feeling. So how to control the carbon dioxide in craft beer?

CO2 content in craft beer 

The higher the content of carbon dioxide in craft beer, the stronger the mouth-killing power. The carbon dioxide content is mainly achieved through the control of temperature and pressure during the fermentation process.

Carbon dioxide saturation time 

The longer the low-temperature storage time during the fermentation process, the stronger the separation of carbon dioxide and colloidal substances in craft beer, and the stronger the mouth-killing power. In order to achieve stable separation of carbon dioxide, the wine should be stored at 0 to minus 1 degrees Celsius for at least 1 week.

Carbon dioxide in craft beer is not only conducive to the formation of uniform foam, giving craft beer a mouth-killing feeling, helping to prevent oxidation of craft beer, but also making the bitterness of craft beer more delicate and inhibiting bacterial contamination.

Factors Affecting Solubility of Carbon Dioxide 

1. The solubility of carbon dioxide is related to temperature. The higher the temperature control, the lower the solubility of carbon dioxide.

2. The solubility of carbon dioxide is related to the wine storage pressure. The size of the wine storage pressure directly affects the solubility of carbon dioxide, and the relationship between the two is directly proportional.

3. Carbonic acid and alcohol react to form esters. The higher the alcohol content, the more esters are converted into, and the greater the loss of carbon dioxide.

4. The longer the wine storage time, the longer the fermentation time, the better the solubility of carbon dioxide, and the more stable the dissolution.

Measures to increase the solubility of carbon dioxide in the production process 

1. Properly increase the pressure of the fermenter to 0.13-0.15MPa to increase the carbon dioxide content in the fermentation liquid.

2. Regularly check the sealing of the gaskets of the fermenter safety valves and other valves and the condition of the pressure gauges.

3. To control the tank pressure, the pressure change when the yeast is discharged should be considered.

4. Store craft beer at 0-1 degrees Celsius for at least 5 days, so that carbon dioxide can be fully dissolved under low temperature and pressure.

Learning to control the carbon dioxide in craft beer can effectively improve the quality of craft beer, so it is necessary to learn more about craft beer.