In the brewing process of beer, the main part is saccharification and fermentation, then we have talked about the saccharification part before, now we will take a look at the fermentation part, speaking of the fermentation process, then we have to talk about the temperature control in the fermentation process that we need to pay attention to, this is very important, then we will take a look at it with the Maid's beer equipment, let's understand what are the requirements of the beer equipment for the fermentation temperature?
1. Between the fermentation temperature and the yeast multiplicity. The temperature of fermentation is divided into three types: high, medium and low temperature, when fermenting at low temperature, the yeast increases relatively slowly, and the high concentration of yeast will be relatively low, while high temperature fermentation is the opposite. The control of fermentation temperature is very important to the quality of fermentation, the temperature of fermentation is to work by regulating the cooling of the fermentation tank, and the logarithmic growth time of yeast is the pre-fermentation stage, so as to control the amount of refrigerant and temperature in the upper cooling zone to ensure the temperature of the main fermentation. When the temperature control is low, the fermentation will be delayed, and the high temperature control will increase the amount of yeast, which will easily cause the self-containment of yeast in the later fermentation period. Over-multiplication of yeast will increase fermentation by-products, and if the threshold is exceeded, it will affect the flavor and taste of beer.
2. Between the temperature of fermentation and the reduction of double B first. The reduction of diethyl depends on factors such as yeast and fermentation temperature. In general, a moderate increase in the fermentation temperature is conducive to the reduction of diethyl, but according to the actual situation, not all yeasts can accelerate the reduction rate at increased temperature. In production, we should choose yeast with low peak value, large yeast capacity and fast fermentation speed. The peak value of diethyl is too high, and the nutrient substances at the fermentation night are reduced, which will affect the reduction of diethyl. In particular, if the tank height h is greater than 14m, and the diameter and height do not meet 1:2 (including the height of the cone beer), it should be noted that the peak lag of the double B first and the slow reduction of the double B first are caused by the high convection in the fermentation tank.
3. Between the fermentation temperature and the high and pure content. In addition to the yeast species, the yeast value-added multiple, the a-n content in the wort, and the nitrogen assimilation rate of yeast, the content of beer is also directly related to the fermentation temperature.
The above content is about the beer equipment for the fermentation temperature requirements of some introduction, friends can take a look, if you don't understand or have any good suggestions, you can leave a message to me at any time, more beer brewing equipment knowledge remember to pay attention to Made's beer equipment manufacturers, I will continue to bring you more sharing!