What factors will affect the degree of fermentation of craft beer?

The quality of craft beer brewing is largely related to fermentation. If we want to brew high-quality craft beer, we must have a full understanding of several factors that affect fermentation.

1. The influence of raw materials

Malt: The quality of malt determines the content of amino nitrogen and the amount of fermentable sugar, which affects the demand of yeast for nitrogen source and the decomposition of sugar substances.

Water: The lack of minerals and trace elements in brewing water will also affect the reproduction of yeast.

2. The influence of the saccharification process

Saccharification temperature: It is very important to master the saccharification temperature, because some fermentable sugars will only be formed at a specific temperature. If the temperature is too high or too low, the fermentable sugar content is low, and the fermentation degree will also be low.

PH value of saccharification mash: During the saccharification process, the enzymes can fully function when the saccharification proper pH value is reached.

Mash concentration: Too thick or too thin the mash will affect the hydrolysis of starch and the accumulation of fermentable sugar.

3. The influence of craft beer yeast

The strength of yeast and the number of generations used directly determine the fermentation capacity, thus affecting the degree of fermentation of craft beer.

4. The influence of the fermentation process

Appropriately increasing the main fermentation temperature, prolonging the main fermentation time, and controlling the appropriate post-fermentation temperature and time can increase the degree of fermentation.

The above are the factors that affect fermentation. After understanding these, it is very helpful to improve the quality of craft beer.