In the brewing process of craft beer, there are three important dissolution and transformation processes in beer production: soaking wheat → saccharification → fermentation. Fermentation is one of the most important processes. The sugar contained in the wort is fermented into ethylene glycol and carbon dioxide under the action of enzymes in yeast. In this transformation process, the taste, aroma, and other characteristics of beer are also formed. These fermentation products determine beer’s physical and chemical properties, such as flavor, foam, color, and stability, and also give beer typical characteristics. The following are the detailed steps of the fermentation control process compiled by Tiantai Beer Equipment for you:
First, the wort is cooled to the inoculation temperature (about 6°C), and the required yeast is added and mixed evenly. Sterile air is introduced to make the dissolved oxygen content about 8mg/L. The yeast reproduces, and when a layer of foam forms on the surface of the wort, the wort in the proliferation tank is pumped into the fermentation tank for anaerobic fermentation.
During the fermentation process, special attention should be paid to the fermentation liquid’s temperature and the high foam’s duration. When cooling in winter, keep it appropriately cool and avoid overcooling. Regardless of how the seasons change, the temperature should be adjusted gradually to avoid yeast precipitation, and sugar or diacetic acid content not decreasing, which will affect the normal fermentation.
Under normal post-fermentation conditions, the general tank pressure is maintained at 0.05~0.08MPa, and the storage temperature is maintained at -1℃~1℃. At this time, the yeast will slowly settle to the bottom of the cone, slightly rising. The fermented liquid after the main fermentation is called tender beer. After the barrel is full, carbon dioxide is normally discharged to remove the green-tasting substances in the beer. After that, the can is sealed, and the carbon dioxide pressure in the can gradually rises. When the pressure reaches 50~80kPa, the pressure is maintained to saturate the carbon dioxide in the wine gradually.
After fermentation is complete, the next step is to prepare for filtration. Generally, a longer fermentation time correlates with a longer storage period. A slower fermentation process leads to greater non-biological stability, as well as enhanced flavor and color in the beer. During this stage, it is possible to add an anti-settling agent as needed. Additionally, you can incorporate hop essential oil according to your personal taste preferences. However, it’s important to be cautious with the quantity added, as excessive amounts can cause precipitation reactions due to the presence of healthy proteins, which may negatively affect the taste of the beer.
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200L Two vessel brewhouse system
