The quality of beer equipment is related to the quality of brewing

The important thing for a brewery is to make a craft beer that tastes great. However, the taste of beer brewed every time will be slightly different. This is not only a problem of raw materials, but also the control of equipment and brewing time.

Good craft beer equipment is indeed very important to brewers. In fact, no matter what kind of equipment is used, the important thing is that the quality must be good. When they first started making craft beer, many people didn't know how to choose beer equipment. Not only did they spend a lot of money, but the equipment always had various problems. Either the airtightness is not good, the temperature cannot be lowered, or the pressure does not go down, what is more serious is that the inside of the tank is rusty, which has a fatal impact on a winery.
Next, I listed several considerations for selecting beer equipment：

1. The choice of the material of the fermentation tank, the first choice is ceramic, which is unglazed inside, has good heat preservation, lead-free and non-toxic. During the fermentation process, the acidity is very large. If there is glaze inside, it is likely to corrode the glaze on the inner wall, which contains lead. Lead in wine may exceed the standard. Secondly, it is recommended to use 304 stainless steel, which has advantages of corrosion resistance, non-toxic and harmless, and disadvantages of poor thermal insulation. The glass is recommended again. The glass is not a problem when it is made in a liquid state, and it cannot be made in a solid state. It has poor heat preservation and strong light transmission. The brewing microorganisms do not like light. Food-grade fermentation plastic barrels are best not to be used. There may be no problem at the beginning, but after a long time, the plastic will age. In addition, the fermentation acidity is very large, and the plastic is easy to age due to long-term fermentation.

2. The choice of container, try to use glass, drink by yourself, plastic is non-toxic at room temperature, but alcohol is an organic solvent, when the temperature is too high, it is easy to dissolve the plasticizer in the plastic. The wine container is best to be ceramic without glaze inside, which is conducive to the maturation of the wine. Secondly, glass is recommended instead of plastic containers.

3. During the fermentation process, the temperature must be well controlled. The whole fermentation cycle should be kept at a temperature above 20 degrees Celsius and below 40 degrees Celsius, 28-30 degrees Celsius is the best. If the local temperature is low, it is necessary to use warming measures, such as coal stoves, plastic greenhouses, or thermostatic rods. Prevent the temperature difference from being high and sometimes low and affecting the vitality of koji. And do not leave the fermentation room in a sealed state, pay attention to ventilation.

4. There should not be too much fermented grain per barrel to avoid difficulty in mixing. Pay attention to stirring up the bottom material to ensure even oxygen absorption. The shelled grain should be crushed evenly. Pay attention to the stirring of the bottom grain, don't put too much grain during fermentation, it is better to be under 50 kg.

5. Standard test pH of water quality (adjust PH value=4-5).

If you want to build your own brewery, please feel free to contact me. DEGONG's own factory has the advantages of customization, fine workmanship, durable equipment, beautiful appearance, price concessions, simple operation, corrosion resistance and technical support.

michelle@degonget.com

+86 17860525597

Kate