Beer equipment manufacturers talk about malt quality evaluation
Beer equipment manufacturers talk about malt quality evaluation
Haolu Beer Equipment Manufacturer - Wort Oxygenation
Haolu Beer Equipment Manufacturer – Wort Oxygenation

Formulation of fermentation process specification for home-brewed beer

The standardized process of self-brewed beer fermentation process includes many aspects, which are related to fermentation equipment, yeast performance, product variety and beer flavor requirements. The following is an analysis of Haolu small beer equipment manufacturers.

1: Regulations on fermentation methods
  • There are many beer fermentation methods, such as one-pot method, two-tank method (fermentation and wine storage are carried out separately), post-processing method after pouring cans, etc., and the process needs to be determined according to different methods. 
  • For example, the one-pot method is a commonly used method in the production of beer industry in my country. The main fermentation and post-fermentation, also known as wine storage (CO₂ saturation, clarification, and taste maturity), are all completed in the same tank.
  •  Process formulation includes cold wort temperature, yeast species, yeast inoculation, fermentation process temperature control, sugar reduction speed control, fermentation cycle time control, sealing sugar content, sealing time control, sealing pressure control, cooling and wine storage. 
  • control and many others. As the name implies, the two-tank method needs to be carried out in two containers, and the processes of the fermentation tank and the wine storage tank need to be formulated separately. 
  • Although the content and ideas are basically the same, the process parameters are not necessarily the same.
2: Process regulations for the temperature of the fermentation stage
  • Temperature control in the fermentation stage is the main content of the formulation and adjustment of the fermentation process. Different yeast species, different beer types, different fermentation production methods, and different fermentation stages have different temperature parameters. 
  • For example, for high-concentration fermentation, a relatively high main fermentation temperature is generally advocated. For example, when the original wort concentration reaches above 14°P, the commonly used main fermentation temperature is 12°C, and special yeast performance cultivation is required. 
  • The main fermentation at or below 10°C is mostly used for low-temperature and long-term fermentation varieties such as “EXPORT” and “Lager”; the so-called high-temperature fermentation usually refers to the case where the main fermentation temperature exceeds 12°C.
Formulation of fermentation process specification for home-brewed beer
3: Process regulations for the rate of fermentation and sugar reduction
  • The speed of sugar reduction is directly related to the fermentation production cycle and the inherent quality and flavor of beer, and is an important control content. The speed of sugar reduction is related to the quality of yeast, yeast quantity and fermentation temperature, and is related to the fermentable performance of wort. 
  • Usually, in the high foaming period of fermentation of Lager type beer, the daily sugar reduction rate should not exceed 2°P, and the highest should not exceed 2.5°P (referring to the apparent sugar content). 
  • Under normal conditions, 5d fermentation time and 5d reduction diacetyl time can already ensure the realization of fermentation degree. If the speed of sugar reduction is too fast or too slow, it means that the fermentable performance of the wort, the amount of yeast added, the oxygenation conditions, the state of the yeast and the number of reproductive yeast cells, including cooling temperature control and main fermentation temperature control, etc. Some issues that need attention should be analyzed and resolved in a timely manner.
4: Process regulations for fermentation cycle time
  • The fermentation cycle time starts from the time when the large tank enters the tank. After fermentation, wine storage, and beer filtering empty tanks, all the time for preparing for the second tank entry is a process content that is closely related to product variety and product quality. 
  • In the above process cycles, most of the process times are very close, and the difference is relatively large in the cold storage time, which varies from 3 to 28 days.
  •  Usually, the varieties with relatively large output use a relatively short storage time, such as 3-7 days; for high-quality beer and export beer, the storage period of 21-28 days is usually used. 
  • For well-known brands of beer companies, it is recommended to use a longer storage period Period, such as 14 ~ 21d. In addition, the time and conditions of fermentation and warm storage should also be considered, including cooling speed, warm storage temperature, warm storage time, recovery of yeast, discharge of cold coagulation, and discharge of waste yeast, etc. 
  • Some breweries do not use the warm storage process, but A considerable number of beer companies and some foreign beer experts advocate the warm storage process.
5:At last
  • There are many aspects about the formulation of beer fermentation process specifications. This article only introduces some of them. Later, the editor will continue to introduce it to you. Learn more about it and collect it on the official website of Haolu Beer Equipment!