We all know that beer is slightly bitter, of course, there are also kinds of beer with a relatively high bitterness value, mainly depending on the variety, and everyone's feelings about bitterness are also different, so do you know why there is a bitter taste in beer?In fact, there are many reasons for the bitterness in beer, including from raw materials such as hops and yeast, as well as other reasons. What is the effect of yeast on the bitterness of brewed beer during the brewing process?Let's take a look at it with the Made's beer equipment.
Brewer's yeast refers to the yeast used to brew beer, mostly different varieties of Saccharomyces cerevisiae, the form of the thin package is the same as other cultured yeasts, it is a nearly spherical ellipsoid, and the yeast is different, brewer's yeast is a commonly used fermentation yeast in beer brewing. It is high in vitamins and proteins, and can be used for edible, medicinal, and feed yeasts.
There are two reasons why yeast affects the bitterness of wort: First, the yeast used is contaminated by the leaf yeast. 2. The wort is not suitable for the high temperature of the fermented storage period after the fermentation, and the yeast can not be discharged in time after precipitation.
Yeast self-containment produces bitter-tasting anylic acids, such as some himimic acids and others. When the content is high, it will give the beer an unpleasant post-bitterness. Therefore, in the brewing process of beer, it is necessary to strictly control the algebra used by yeast 4 generations, and the yeast ** should be timely, generally after sealing 1Use within 3 days**. Yeast salt is added to the wort, the fermentation temperature and the stability of the double B first reduction are controlled, the wine storage temperature is 0-1, the temperature cannot rise during the wine storage, and the waste yeast is discharged every day. The above measures are the key to preventing yeast self-containment. Yeast with slow hypoglycemic rate and slow reduction rate of double B first cannot be used as seed yeast, and it is necessary to do a good job of hygienic management to prevent yeast loss.
The ph value of saccharified mash is high, the tolerance of Dauphin substance is more, the pH value of wort is high, and the bitter resin of hops is more tolerant, which brings post-bitterness to the beer, so that the taste becomes rougher. Therefore, it is recommended to make acid adjustment treatment during the saccharification process. For example, control the pH value of mash feed water and washing water to 56-6.0 。Protein breakdown pH 50-5.3 。The pH value of saccharification, gelatinization, and nocturnization is 52-5.4 。The boiling wort pH is 52-5.3. Through pH adjustment control, it can create suitable working conditions for the main plum in malt, and reduce the leaching amount of Dove-like substances, so as to ensure that the finished beer has a soft taste and no bitter miscellaneous feelings.
The above is some of the effects of yeast on the bitterness of beer in the process of brewing beer, I hope it can be helpful to friends who love home brewing and self-brewing, welcome everyone to leave a message to me, follow me to learn more about beer brewing equipment, and Maid's beer equipment manufacturers will continue to share with friends!