Brewery Setup Blog

What factors affect higher alcohols in beer?

The greater alcohols is one of the mainly spin-off during beer fermentation. Usually the greater alcohols in great light beer need to better within 50-90mg/ L. It is likewise the main aspect that will create headache.

So what will influence the higher alcohols in beer? Today we will certainly do some clarifications as listed below:

1. The yeast strains
The powder yeast with greater alcohols at 69-90mg/ L, Flocculent yeast at 22-49mg/ L, High fermentable yeast with the most highest degree of higher alcohol. The brewmaster ought to pick the appropriate yeast pressures during brewing.

2. The wort parts
The wort contents of sufficient αamino nitrogen and also fermentable carbohydrate, that will develop much less greater alcohol after synthesis. Yet if embraced way too much accessory or added excessive sugar, the higher alcohol in beer will certainly be raised as the αanimo nitrogen was lowered.

3. How much yeast added
One of the most suitable one is (1.5 ~ 1.8) x107PC/ml. A higher inoculum dimension will minimize the formation of higher alcohol.

4. Fermentation temperature
A higher content of oxygen in wort and also a higher fermentation temperature level will certainly practical for the yeast breeding. Which will certainly reduce the formation of higher alcohol.

5. Fermentation approach
The unitank fermentation will trigger a higher content of higher alcohol in beer. Generally will increase 20-25%.