Why The Fermentation Tank Polishing Precision Have To Be Less 0.4μM-0.5μM
Why The Fermentation Tank Polishing Precision Have To Be Less 0.4μM-0.5μM?
13/12/2021
The Co2 In Beer
The Co2 In Beer
13/12/2021

The Reason Of Uncomfortable Bitter Taste In Beer

Some unpleasant bitterness in beer is always pointed out by customers. They always refer to the not-so-smooth drinking, rough bitterness, and always bitter after drinking.

Let’s analyze the reasons for this phenomenon.
1.Raw material
A: Too much residual alkalinity, magnesium ions and carbon dioxide.
B: Bad quality of hops. The hops are no longer fresh due to long-term storage; the place of production is not ideal.
C: Bad quality of malt. Rough wheat skins, high protein content, too high roasting temperature.

  1. Operation
    A:Saccharification process. The wort has been soaked for a long time, so the wort contains larger tannins, anthocyanins and fatty acids.
    The steeped wort is cloudy and there is a large amount of O2 in the wort when feeding, stirring and transferring the wort, so the polyphenols act together with O2.
    The final addition of water is used when brewing beer.
    B: Fermentation and storage. Poor separation and coagulation; frothing caps dissolved in beer; crumpled pipes; too much yeast entering storage tanks due to high storage temperatures.

Preventive measures
A: Do not use old hops and malt of poor quality.
B: Check and analyze brewing water regularly.
C: Increase the strength of the boil. For example, the amount of hops added should not be too small, the ratio of the diameter and height of the whirlpool should be reasonable, and the flow rate of the wort inlet should be controlled.
D: Improve the separation effect of cold sludge. Floating separation method and low temperature distillation of cold wort method are recommended.

The Reason Of Uncomfortable Bitter Taste In Beer
The Reason Of Uncomfortable Bitter Taste In Beer