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.
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.
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.