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Frequently Asked Questions about Brewing Beer

Views: 9     Author: Site Editor     Publish Time: 2022-10-12      Origin: Site

There may be many problems in the brewing process, whether it is a major problem or a minor problem, it will have an irreversible impact on your beer. But whether it is a major problem or a minor problem, the quality of the beer can be improved by repairing it. Here you can learn how to improve the quality of your beer through simple preventive measures.

  • Improper Cleaning

The first step in brewing delicious beer is to clean the equipment. Brewing is a very complicated process. Keeping the brewery’s equipment clean can not only keep things tidy but also help protect the quality and flavor of the beer.

Important note: Please note the important difference between cleaning and disinfection. Proper cleaning of the equipment in the brewery can remove dirt, dust, and scum, as well as fat, protein, and various viscous substances that may spoil the flavor of the beer. Disinfection will not have any effect on anything mentioned above, but it will kill unwanted bacteria, which cannot be done by cleaning alone.


DEGONG Beer Brewing Equipment

  • Not Disinfected Properly

Brewery equipment that is not properly sanitized may be able to brew a beer with a weird taste, or it may stop fermentation. These conditions are caused by harmful microorganisms in the brewery equipment. During the brewing process, anything that comes into contact with beer needs to be thoroughly disinfected. A professional CIP system can help you solve such problems so that you can embark on the road to success in craft beer.



  • Use Poor Quality Water

The tap water taken directly from the tap in your local area may be very delicious, but when you add this water to the brewing, it may hurt the beer. Unfiltered chlorinated water will give the beer a metallic and plastic taste. The pH value and ion distribution of water in different regions are different, which may change the final specific gravity, pH value, and flavor of the beer.

With the development of craft beer around the world, many of these beer styles are made around the type of water available in their area. For example, Bohemia, the birthplace of Pilsner beer, has soft water and very few minerals.

Your local tap water may not have the minerals or pH balance required to produce the formula you are using. You can use the water treatment device to adjust the local water quality to ensure the flavor of your beer. Of course, you can also fine-tune your recipe and ensure that the mineral content in the beer is balanced.

  • Fermentation Is Slow Or Even Not Fermented

This question is often encountered by homebrewers, why my beer never starts to ferment. When you put the wort into the fermentation tank filled with yeast, it may take 6-8 hours to show signs of the start of fermentation. If there are no signs of fermentation, please don’t panic, this is very normal. But there is no response after 72 hours. Be sure to worry, this means that there must be a problem.

Check for signs of fermentation start:

(1)Check whether the beer has started to ferment. You can observe the foam or a ring of brown scum around the fermenter through the manhole door on the fermenter? If so, it means that the beer is fermenting or has begun to ferment.

(2)Use a hydrometer to check the specific gravity of the beer. If the final specific gravity is 1/3 or 1/4 of the original specific gravity, then the beer will begin to ferment. For example, 1.045 beer is fermented to 1.015-1.012 or lower.

Reasons for slow or no fermentation:

(1)The amount of yeast is insufficient. An insufficient amount of yeast may lead to slow fermentation, you only need to put some yeast into the fermenter to solve it.

(2)The wort is too hot. All yeast strains will have an appropriate temperature range. When the temperature is too high, the yeast may become unconscious or even die. The wort needs to be cooled before it can be introduced into the fermenter.

(3)The wort is too cold. As mentioned above, all yeast strains have an appropriate temperature range. When the temperature is too low, yeast strains can stop life activities, resulting in a slow fermentation.

(4)The fermentation is going well, but the fermenter is not sealed, so you can’t see the beginning of the fermentation.

(5)The disinfectant in the fermenter is not rinsed. Disinfectant residues can also kill the yeast. After disinfection, the inside of the fermenter needs to be rinsed to clean the residue of the disinfectant.


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