During the saccharification process, the presence of oxygen tends to cause oxidation of the syrup, which results in darker beer, poor flavor stability and reduced starch decomposition rate. Therefore, we must take effective measures to solve these problems.
The main causes of wort oxidation are as follows.
1) Wort is injected into the tank from the top of the wort tank
2) Rotating the stirrer too fast.
3) Transferring mash by pump.
There are some effective ways to avoid oxidation.
1) Install a hydrator at the top of the wort tank, the water ejected will mix evenly with the milled malt in the hydrator.
2) Fill the tank with wort from the bottom.
3) Matching with a stirrer with VFD control system which can easily control the rotation speed of the stirrer according to the brewer’s requirements.
4) Avoid cavitation phenomenon.
5) Add nitrogen protection device to isolate oxygen and avoid mash oxidation.
The hot summer months are approaching and it’s the perfect time to drink beer. But do you know more details about beer foam?
Beer foam is made up of carbon dioxide, foaming protein and hop resin. It gives beer a subtle flavor and creates a visual effect when consumed. Some may ask why commercial beers have less foam in them. The fact is that commercial beers use a percentage of rice, corn or sugar syrup rather than pure whole wheat malt. This means that commercial beer lacks enough foaming protein to hold the foam. Although some may ask how wheat beer compares to pure barley malt beer as far as beer foam is concerned. I can tell you that wheat beer has a much finer foam because wheat has more macromolecular proteins. This is why wheat beer is the preferred choice for many people.