What should I do if these problems occur during craft beer brewing?

There will be some problems in the brewing process of craft beer. If you don’t know the solution, it will affect the taste of the finished craft beer. Whether it is brewing water or adding yeast, you must pay attention to details. What if craft beer has these problems when brewing?

How to adjust the brewing water?

We can first check the content of ions in the water, and then make adjustments.

The content of calcium ions in water can be adjusted by gypsum or calcium chloride, and the range is 50-200ppm.

The magnesium ion content of brewing water can be adjusted by adding magnesium sulfate, and the range is 0-30ppm.

The sulfate content of brewing water can be adjusted by adding gypsum or magnesium sulfate, ranging from 50-400ppm.

Precautions for using liquid yeast

Liquid yeast should be stored at 0-4°C in a clean and separate environment. When not in use, it needs to be observed once every 2-3 days. If the bag expands, the gas in the bag should be emptied immediately.

When using, it needs to be taken out 2-3 hours in advance and allowed to heat up naturally. Shake the bag slightly before use to distribute the yeast evenly before adding to the fermenter.

If the yeast liquid is accidentally dripped on the fermentation tank, wipe it off with an alcohol cotton ball or spray it with alcohol for disinfection.

Reasons for the astringency of craft beer

The taste of astringency is like sucking tea bags, giving people a dry feeling like powder. The causes of astringency in craft beer include:

1. Malt soaking time is too long;

2. The pH value of wheat mash exceeds 6;

3. Excessive washing of wheat mash;

4. The overheating of the washing water leads to the dissolution of tannins;

5. Add too much hops or add stale hops;

6. Bacterial infection.

Although the brewing process of craft beer is simple, there are many small links that require our attention.