Views:9 Author:Kate Publish Time: 2020-12-09 Origin:Site
With the development of economy and the gradual upgrading of consumption, people's demand for quality is getting higher and higher, and beer consumption is no exception, gradually embarking on the development upsurge of quality, and craft beer has jumped into the public's field of vision from a minority circle.
Quality raw materials, combined with natural excipients for long-term fermentation, brew craft beer with higher wort concentration and stronger flavor, leading to the upgrading of beer product quality. So today we will share with you how to brew delicious beer and some common problems in the brewing process.
The amount of yeast input is insufficient. Wait a few more days.
Wort temperature above 55 ℃ (yeast death).
Wort temperature is too low (Saccharomyces cerevisiae less than 5 ℃, Saccharomyces cerevisiae less than 10 ℃), please increase the fermentation temperature.
The fermentation has begun, but because the fermentation bucket is not tightly sealed, there is no bubbling in the air plug.
The fermentation has been completed (there will be a circle of marks on the wort in the fermentation bucket).
There was bubbling before the air jam, but has it stopped now?
The fermentation is completed (the specific gravity is measured to determine whether the fermentation has been completed).
The amount of yeast put in is insufficient, so the fermentation has not started at all or is in slow progress.
The wort is not oxygenated enough, which eventually leads to the shortage of yeast and the exhaustion of yeast fermentation, so it ends ahead of schedule.
Wort temperature is too low (lager-yeast less than 5 ℃, ales-yeast less than 10 ℃), please increase the fermentation temperature.
The yeast coagulates and settles too early (it may be helpful to stir up the settling yeast).
Smashing bacteria and contamination, please be careful that the disinfection place may come into contact with the boiling wort utensils.
Use too much dark malt and soak for too long, please add dark malt later, or adjust the water quality (it is not suitable for beginners to try).
Use raw materials with sour taste.
The saccharification time is too long, and the temperature drops below 50 degrees Celsius.
When you soak the malt, you put in too much water.
The temperature of saccharification is too high (when malt is mixed with water, it is more than 80 ℃).
Too much water is used to wash the dregs, or the specific gravity of the wort is less than 1.008, or the PH is higher than 5.8.
When washing sugar, the temperature of the mixed water is too high (more than 80 ℃).
It takes too long to dry hops, more than a week or two.
A higher proportion (> 20%) of wheat is used in the malt formula.
The characteristics of yeast lead to the turbidity of beer.
This will happen if the selected yeast has low flocculation.
There is too much malt filter residue, please filter it as clean as possible next time.
The boiling time is too short or the boiling degree is not enough, resulting in too much protein in the wine.
The fermentation in the bottle is not completed and the yeast has not settled. It will be helpful to leave it a little longer.
The cup is not clean, the cup stained with fine shavings will affect the maintenance of foam.
There is not enough protein in the wort. Try adding a little bit of wheat malt to the malt formula to increase the protein.
Protein rest (saccharification temperature 50-55 ℃) for too long, or no action at all.
Provided by DG kate
Whatsapp: +86 178 6052 5597