How to use average quality malt to produce better quality beer?
For the malt of average quality, it can be considered that some quality standards of the malt are lower than the specified requirements, and appropriate technological measures should be taken to make up for the deficiencies in the quality indicators. Better quality beer can still be produced by using malt of average quality, but the following conditions must be met.
① Yeast strains with good physiological characteristics.
②Good equipment conditions and strict technological measures.
③ A technical team with rich production experience, including technicians and skilled workers.
④Strictly control the quality of raw materials, process ratio and process conditions, especially when the quality of malt is not good, it is more important to control the ratio of raw materials and saccharification process parameters.
Technological measures are taken to solve the following problems.
①Analyze the raw and auxiliary materials used, take corresponding technological measures according to different raw materials, and reasonably mix malt and auxiliary materials of different quality when feeding.
②Process measures include adjustment of temperature, time, pH, addition of enzyme preparations, low-temperature immersion and control of different saccharification temperatures and saccharification times, etc., in order to achieve the best saccharification effect. Complete analytical tools and control methods are prepared.
③Strictly select and breed yeast strains with good performance, strictly control the use of yeast, and use yeast with strong, strong fermentation power, good cohesion, and strong diacetyl reducing ability as much as possible to reduce and avoid metabolic results due to poor yeast quality.
④ To ensure the technological hygienic conditions of fermentation production and filling production, to prevent contamination of miscellaneous bacteria. Ensure that equipment and pipelines are cleaned and sterilized in strict accordance with relevant requirements, and strict microbial testing is carried out on production water, sterile water, yeast, fermentation broth, etc., and decisive measures must be taken to deal with the occurrence of pollution.
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