Fermentation is an important step in brewing beer, today Jinan brewing machinery and equipment will introduce to you in detail when the brewery equipment produces beer, how many degrees is the fermentation temperature of beer.
The temperature at which the beer ferments depends on the type of beer the brewer wants to produce.
The inoculation temperature of the top fermented beer is generally controlled at 18 20, and the inoculation temperature of the lower fermented beer is generally controlled at 8 10. The temperature at the beginning of the main fermentation is generally 5 7 for low-temperature fermentation and 10 12 for traditional fermentation. The higher temperature during fermentation varies depending on the culture and wort composition, but generally does not exceed 15 16.
In addition, the beer fermentation process also includes a high-temperature fermentation period, the temperature is generally between 8 12, the main role is to let the brewer's yeast and beer lees ferment, so that the yeast can complete the process of converting sugar into alcohol as soon as possible.
Low-temperature fermentation refers to a process method in which a lower temperature is used for fermentation in the beer production process. Specifically, in the main fermentation stage, the temperature is controlled at a low level, usually around 5 7. This process method is conducive to the slow and full fermentation of yeast, resulting in a more delicate flavor and softer taste of beer.
The advantages of the low-temperature fermentation process mainly include:
It is beneficial to the growth and metabolism of yeast, making the flavor of beer purer and softer in taste.
It can reduce the high-grade alcohol content in beer, reduce the bitterness and irritation of beer, and improve the quality of beer.
It is conducive to the aging and post-maturation of beer, making the taste and flavor of beer more stable.
It is important to note that the low-temperature fermentation process requires a high level of technology and equipment, as lower temperatures require longer fermentation times, as well as more precise temperature control and management. In addition, the low-temperature fermentation process also needs to optimize the selection and treatment of raw materials, the selection and cultivation of yeast, etc., to ensure the quality and taste of the beer.
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 of Europe and the United States.