Even if the style of brewing beer equipment is differen […]
Even if the style of brewing beer equipment is different, the brewing process is the same. So if you want to make your own beer well, you must pay attention to the details of each process.
The malt itself is relatively brittle, and it is easy to break when grinding the malt. In order to ensure the integrity of the wheat bran, we recommend pouring some water on the malt before grinding the malt.
When grinding the malt, pay attention to observe the crushing situation of the malt. If whole malt comes out or the malt is ground too fine, the distance between the rollers can be adjusted appropriately. The ideal crushing state is that the skin is broken but not broken, and the flakes in the malt are broken.
Mainly, the temperature control must be precise. In the saccharification stage at different temperatures, the temperature difference should be controlled within 2 degrees.
Another thing to note is the time, the time of each saccharification stage should be mastered.
Some winemakers need a long time to filter, but some winemakers need a short time to filter. In order to avoid the oxidation of wort, we must shorten the filtering time as much as possible.
Before filtering, pay attention to the opening and closing of other valves; at the beginning of filtering, we have to slowly open the valve to make the filtering speed change from slow to fast; when the filtering is over, the filtering speed changes from fast to slow.
Pay attention to the water temperature when washing the grains, generally choose a water temperature of 78 ℃; washing grains must also have certain limits, excessive washing will only affect the taste of the finished brewed beer.
The main purpose of boiling is to precipitate protein components, so the boiling intensity cannot be low; but if the boiling intensity is too high, it will increase the dissolved oxygen in the wort and increase the volatilization of hop oil, resulting in insufficient hop aroma. At the same time, the solidified protein will be destroyed and decomposed again, thereby affecting the stability of the finished brewed beer.
It is to prevent wort oxidation; to reach a temperature suitable for yeast fermentation; to precipitate and separate the coagulum in wort, to improve the quality of the finished brewed beer.
At this time, we should pay attention to avoid bacterial infections, because bacteria are prone to breed at 25-37 ℃, so we should let the temperature drop to the temperature suitable for yeast metabolism as soon as possible.
It is for the yeast to convert the sugar in the wort into alcohol and carbon dioxide.
We should pay attention to avoid producing too much higher alcohol, so we can choose low-temperature fermentation, while controlling the PH value of wort.
Of course, we must also pay attention to whether the fermentation tank is leaking, whether the pressure is normal, whether the temperature is within the control range, and the residue is regularly discharged.