Homebrewing equipment brewing process after the fermentation process, I next share how to optimize the fermentation process.
Moderate control of cold wort oxygenation. The higher the dissolved oxygen content in the wort, the greater the yeast reproduction and the more advanced alcohols formed during the fermentation process, and vice versa. However, if the dissolved oxygen level is too low, it will lead to lower yeast reproduction, which is not conducive to the smooth fermentation.
Choose good brewer’s yeast. Under the same fermentation conditions, some brewer’s yeast will produce better brewer’s yeast than other alcohols. In the same fermentation bar advanced drunkenness content up to 20 / some are the mother high 3-5 times the advanced alcohol content, some strains produce a more effective way to make the advanced alcohol content in beer. Control 40mgL. So choose excellent yeast so generation since the household country of repair, healthy community, no matter low, control the mother of the solution to use the number of generations is not the more strain is control yeast generations, over 5 generations, also can reduce the formation of advanced alcohol.
Appropriately increase the amount of yeast inoculum.
As the generation of advanced alcohol is mainly due to the yeast metabolic process of the vice appropriate to improve the yeast inoculum. Since the advanced alcohol into cellular placement white matter by-product of advanced alcohol will also phase product. If yeast proliferation times are large during fermentation, the number of proliferation of yeast cells should be controlled with a view to higher. Therefore, the inoculation concentration of yeast should be appropriately increased to reduce the amount of high alcohol production in beer to a certain extent.
Lower inoculation and fermentation temperature.
Higher inoculation temperature of wheat beer (8°C) will cause yeast to multiply rapidly and produce more higher alcohols in the beer. Lowering inoculation to 16°C results in slower yeast proliferation and lower maximum concentration, which helps reduce the amount of higher alcohols in beer.
Homebrewing equipment brewing process after the fermentation process, I next share how to optimize the fermentation process.
Moderate control of cold wort oxygenation.
The higher the dissolved oxygen content in the wort, the greater the yeast reproduction and the more advanced alcohols formed during the fermentation process, and vice versa. However, if the dissolved oxygen level is too low, it will lead to lower yeast reproduction, which is not conducive to the smooth fermentation.
Choose good brewer’s yeast. Under the same fermentation conditions,
some brewer’s yeast will produce better brewer’s yeast than other alcohols. In the same fermentation bar advanced drunkenness content up to 20 / some are the mother high 3-5 times the advanced alcohol content, some strains produce a more effective way to make the advanced alcohol content in beer. Control 40mgL. So choose excellent yeast so generation since the household country of repair, healthy community, no matter low, control the mother of the solution to use the number of generations is not the more strain is control yeast generations, over 5 generations, also can reduce the formation of advanced alcohol.
Appropriately increase the amount of yeast inoculum.
As the generation of advanced alcohol is mainly due to the yeast metabolic process of the vice appropriate to improve the yeast inoculum. Since the advanced alcohol into cellular placement white matter by-product of advanced alcohol will also phase product. If yeast proliferation times are large during fermentation, the number of proliferation of yeast cells should be controlled with a view to higher. Therefore, the inoculation concentration of yeast should be appropriately increased to reduce the amount of high alcohol production in beer to a certain extent.
Lower inoculation and fermentation temperature.
Higher inoculation temperature of wheat beer (8°C) will cause yeast to multiply rapidly and produce more higher alcohols in the beer. Lowering inoculation to 16°C results in slower yeast proliferation and lower maximum concentration, which helps reduce the amount of higher alcohols in beer.
