How to identify boiling and fermentation status in the field

How to identify the wort boiling state and effect during the brewing process? 

When the wort is boiled to the second half or before the end, use a clean conical flask to sample 250-300ml, put it at room temperature in the saccharification room, and let it cool down to room temperature. Observe the wort in the conical flask. Or muddy precipitation, the wort in the bottle is evenly distributed with a large number of aggregates, which can be flake, flocculent, etc. The wort is basically clear and transparent, and the smell of the wort has a refreshing aroma of hops and malt, and there is no other miscellaneous smell , taste with obvious sweetness, bitterness and malt smell. Then place the triangular flask in a refrigerator at about 10 °C overnight (or more than 12 hours), and observe the turbidity change of the wort.

Take out the next day for observation. There should be thick sediment at the bottom of the triangular flask, which is cauliflower-like agglomeration. The supernatant is clear and transparent, indicating that the boiling effect is very good. If the supernatant is cloudy and cloudy, it may be cold solidification. If the agglomeration group is mud-like and the quantity is small, the protein agglomeration is poor.

How to identify the state of beer fermentation during the brewing process? 

Observing the fermentation state of beer, it can be judged from the exhaust strength of the open CO2 exhaust pipe extending from the top of the tank to the fermentation operation room. There are the following identification methods:

6-8h after the fermentation tank is full, a relatively strong CO2 gas flow will be discharged, which proves that the yeast is in a good state of reproduction, and the fermentation liquid has begun to rise. and hop aroma, as well as alcohol, aldehyde, sulfide and other odors produced at the beginning of anaerobic fermentation.

After the fermentation tank is full for more than ten or twenty hours, the fermentation liquid has completely entered the fermentation stage, there should be a very strong CO2 airflow, and the smell should have a strong pungent smell of alcohol, aldehyde, ester, sulfide, etc. , At this time, the smell of wort should not be too obvious. If the CO2 airflow is not large at this time, and there is a relatively obvious wort smell, it belongs to the state of slow initiation and hypoglycemia, delayed fermentation or slow fermentation. Pay close attention to the changes after 24 hours.

The fermentation broth of normal fermentation has two obvious characteristics. One is that the discharged gas contains a large amount of low-carbon aldehydes, alcohols and esters with relatively good volatility, so the odor is relatively irritating, and there are also relatively obvious. Odors similar to sulfur-containing compounds, even including the odor of diacetyl, because these are immature odors in the early fermentation stage of beer, and if the fermentation is slow, the amount of such substances discharged is relatively small. The second is that the smell of wort disappears quickly. If there is still a strong smell of wort 24 hours after the tank is full, it proves that the wine is slow to rise and the fermentation is not strong enough.

After sealing and before cooling down, you can still feel the smell once. For example, you can smell the clear aroma of beer (the mixed smell of ester and alcohol flavor substances), and the irritating taste is not very strong, which is the normal performance of fermentation flavor. If there is still a strong pungent smell, or even smell such as sulfur dioxide or other unpleasant immature smells, there may be some problems with this tank fermentation, and the content of aldehydes may prove to be high, which requires attention to the fermentation broth in the warm storage stage. Maintain a certain number of strong yeast cells to reduce aldehydes, or use CO₂ washing to reduce the impact of immature substances such as sulfur compounds and acetaldehyde on beer flavor.