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

In the second half of the wort boiling or before the end, take a sample of 250-300ml with a clean triangular flask, put it in the saccharification room at room temperature, cool down to room temperature, observe the wort in the triangular flask, there should be flocs at the bottom of the bottle 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 hop aroma and malt aroma, and there is no other foreign smell , tasting with obvious sweetness, bitterness and malt smell. Then place the triangular flask in a refrigerator at about 10°C overnight (or for more than 12 hours), and observe the change of the turbidity of the wort.

Take it out for observation the next day. There should be thicker sediments at the bottom of the flask, which are like cauliflower-like agglomerates. The supernatant is clear and transparent, indicating that the boiling effect is very good. If the supernatant is cloudy and turbid, it may be due to condensation. If there are many substances, or the content of polysaccharides is high, if the agglomerates are in the form of mud, and the amount is not large, the protein coagulation is poor.

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

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

6-8 hours after the fermentation tank is full, there will be a relatively strong CO2 airflow, which proves that the yeast is in good condition and the fermentation liquid has begun to rise. At this time, gently fan the smell of the exhaust gas with your hands, and you can smell the fragrance of wort And the aroma of hops, as well as the alcohol, aldehydes, sulfides and other odors produced by 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 irritating smell of alcohol, aldehyde, ester, sulfide, etc. , At this time, the smell of wort should not be too obvious. If there is not much CO2 outflow at this time, and there is still a relatively obvious wort smell, it belongs to the state of slow rise and sugar reduction, lagging fermentation or slow fermentation, and pay close attention to the changes after 24 hours.

The fermented liquid 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 smell is relatively irritating, and there are also relatively obvious Smells similar to sulfur compounds, even including diacetyl, because these are immature flavors in the early fermentation stage of beer. If the fermentation is slow, the amount of such substances will be relatively small. The second is that the smell of wort disappears relatively quickly. If there is still a strong smell of wort 24 hours after the tank is full, it proves that the wine in this tank is slow to rise and the fermentation is not strong enough.

After sealing the can 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 esters and alcohol flavor substances), and the pungent smell is not very strong, which is a normal performance of fermentation flavor. If there is still a strong pungent smell, or even smell such as sulfur dioxide or other bad immature smells, there may be some problems in the fermentation of this tank, and it proves that the content of aldehydes may be high, which needs to be paid attention to in the fermented liquid during the warm storage stage Maintain a certain number of strong yeast cells to reduce aldehydes, or use CO₂ washing method to reduce the impact of immature substances such as sulfur compounds and acetaldehyde on beer flavor.