How to control the fermentation of beer equipment?

How to control the fermentation of beer equipment?

Fermentation is an important step in brewing beer and plays a vital role in the overall quality of the brewed beer

1. After the wort is cooled, add yeast, and then directly enter the fermentation tank to about 95%. Close the tank after 1-2 days of oxygen release with fermentation CO2.

2. Temperature control during fermentation, high bubble duration. When the temperature drops in winter, it should also be cool, and at the same time, it should be moderately cold. Regardless of winter and summer, the temperature from cold to comfortable is not so fast, so you need to take your time. Otherwise, the yeast will sink, or the sugar will not drop, or the diacetic acid will not decrease, and the fermentation will not proceed normally.
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3. When the sugar content and diacetyl meet the technological requirements, the method of cooling to 1℃--1℃ can be adopted. Allow the yeast to slowly sink to the bottom of the cone, maintaining a slow rise.Fermentation time. High bubble duration: 5-8 days; storage time: 7-10 days or even longer.

4. Preparation for filtration after post-fermentation. The later fermentation time is the storage time. The fermentation is slow, the abiotic safety can be smaller, and the development of the beer only has a color taste. In the meantime, add some anti-settling agent as required by a glass of wine. Add some hop oil according to preference, but not too much. Because these enzymes are mostly healthy proteins, they tend to react between precipitations and also affect the taste.

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