Article List
- How to check the quality of hops and products?The quality inspection of hops and hop products can be divided into two parts: appearance inspection and physical and chemical index analysis.
- How to reasonably control the amount of yeast added?It should be considered that different concentrations of fermented wort require different amounts of yeast added. If the concentration of fermentation is high, the amount of yeast added should be more. A high concentration of wort means that there are a large number of components that need to be metabolized and transformed by yeast, and the proportional relationship between the substances and the medium needs to be balanced.
- Factors Affecting Beer FoamWhen beer is poured into a glass, the liquor will produce white and delicate foam, which is shaped like a beautiful white flower, so it is often called "the flower of beer". Generally, the foam of beer will last for 2 to 4 minutes, and some beer foam will last for as long as 5 to 6 minutes.
- Application of special malt in beer brewing?The pursuit of perfection is human nature, and the perfect and unique high-quality craft beer is of course the dream of every craft brewer. However, affected by various factors such as environment, equipment, raw materials, process technology, consumption, etc., sometimes the beer produced often fails to reach the ideal goal, and there are always defects of one kind or another.
- About Cold Wort OxygenationOxygenation of cold wort seems to be a very simple process, but the control of the way and amount of oxygenation of wort has great influence on the normal fermentation of yeast, the smoothness of the production process, the quality stability and flavor characteristics of beer products. etc. are of vital importance. Improper oxygenation will definitely cause a series of changes in the fermentation process, and even lead to bad fermentation results and flavor defects.
- Acid-reducing effect of brewing waterThe high residual alkalinity of brewing water can affect many important biochemical changes in the process of beer production. For malt that is normally germinated and baked, the pH of the mash is about 5.8, and the pH of the wort is about 5.65; in general, the pH of the brewing water can be increased or decreased by 0.3 for every 10dH change in the residual alkalinity of the brewing water. , so the residual alkalinity will have a series of effects on the brewing process of beer.
- Suitable conditions and control methods for saccharificationThe main conditions to be satisfied by mashing include mash temperature, pH value and mashing time. The saccharification process is a process in which the enzymes contained in the malt hydrolyze the material under certain conditions. Therefore, suitable conditions for enzymes must be provided in the saccharification process. The effect of enzyme action is good or bad, mainly depends on whether the enzyme suitable pH, temperature and time conditions are satisfied, and different enzymes have different suitable action conditions.
- Stainless Steel BreweryWhy are most brewery equipment made of stainless steel?It is part of the evolution of the industry In fact, most breweries produce alcoholic drinks in stainless steel barrels or tanks, with some exceptions. One of the major reasons why breweries have made this switch is simply because they are part
- The relationship between brewhouse process and enzymesThe preparation of wort, that is, the formulation of the saccharification process, is only to meet the action conditions of maltase and external enzymes. Therefore, the saccharification process conditions, including temperature, pH, material-water ratio, raw material ratio and even stirring, should
- Details that are easily overlooked in the process of selling beerMany people already know that poorly cleaned and sanitized beer brewing equipment can be used as a safe haven by bacteria. They can sneak into the beer at various stages of brewing, and some bad tastes, smells and other things will also be "covered" by this equipment.