The temperature is very low in winter, how to brew beer in winter is a problem that many beer manufacturers are very concerned about.
To brew beer in the cold winter, you need to pay attention to the following:
Temperature control: Beer is a low-temperature fermentation product, which requires refrigerant to absorb the heat generation of intermediate products, and temperature control is one of the keys to production.
Adjust the water in the pool: The water in the pool should generally be 54 to 56%.
Controlling koji temperature: Whether it is solid or liquid fermentation, koji temperature is very important. It is slightly lower in summer, slightly higher in winter, slightly lower in summer, and cools down quickly in winter, and can be controlled at about 36 degrees Celsius.
Keeping warm: In order to ensure normal fermentation after the koji is served, cover the cultivation box with something that can keep you warm such as a quilt or saccharify it directly in a constant temperature room.
Brewery equipment needs to pay attention to the following points when brewing beer in winter:
Heating and insulation: When the room temperature is lower than 18 degrees in winter, it is essential to take necessary insulation measures. Keeping the temperature of the fermentation chamber at least 18 degrees can reduce heat loss and facilitate the smooth progress of fermentation.
Controlling the temperature difference between day and night: In the northern provinces, the temperature difference between morning and evening is large, and in order to maintain the temperature of the fermentation chamber stable, measures need to be taken to control the temperature difference between day and night.
Adjust ingredients and koji: Brewing beer in winter requires the use of high-quality ingredients and koji to maintain the taste and quality of the beer.
Control the fermentation time: Beer brewed in the winter takes longer to ferment than in the summer, so you need to be patient.
To sum up, brewery equipment brewing beer in winter needs to pay attention to heat preservation, control temperature difference, adjust raw materials and koji, and control fermentation time.
Major opportunities: It is expected that craft beer standards and related regulations will be introduced this year, and the new policy will be in line with the current policies in Europe and the United States