What is the reason for fermentation stagnation and how to solve it?

Various problems may arise during the brewing process of craft beer, among which fermentation stagnation is one of the problems that cause headaches for many people. If you want to solve the stagnation of fermentation, you must first know what causes the stagnation of fermentation of craft beer.

The fermentation degree of craft beer should reach the limit of wort fermentation degree as much as possible, but it is difficult to approach this limit in actual brewing. The reasons are as follows:

(1) Wort contains oligosaccharides that are difficult to ferment;

(2) If the yeast cells adsorb protein particles and hop resin components, it will prevent the yeast from fully contacting the surrounding sugar and normal nutrient exchange;

(3) Physiological decline of brewer's yeast;

(4) Poor wort composition affects the reproduction of beer yeast.

Solution

(1) In most cases, when the fermentation of craft beer is stagnant, the fermentation can continue as long as it is stirred;

(2) Insufficient fermentation of craft beer is closely related to the cohesion of yeast. If there are too many colloidal particles of protein and calcium and magnesium ions in the wort, it will promote the coagulation of yeast and stop the fermentation. Therefore, we must keep the yeast suspended in the fermentation liquid In order to achieve a higher degree of fermentation;

(3) The overflow of carbon dioxide helps the suspension of beer yeast and increases the degree of fermentation accordingly.

Fermentation is the last and crucial step in the craft beer brewing process. So we want to ensure that there will be no problems during the fermentation process as much as possible.

Beer fermentation vessels