What problems should be paid attention to in the brewing process of craft beer?

 In recent years, the craft beer market has under competitive pressure, and there are many failure cases of craft beer bar. The reasons are mainly reflected in two aspects: first, the problem of the business model; second, some problems encountered in the brewing process lead to the poor taste of craft beer. Today, I stand from the perspective of a professional craft beer equipment manufacturer to share what problems do you need to pay attention to in the process of homemade brewing?

一、Selection of the equipment To make a good craft beer, be careful when choosing beer equipment. There are two kinds of equipment on the market, the all-in-one machine and the split machine. From a professional point of view, we recommend the split machine beer equipment for you. Although the price of the all-in-one machine equipment is cheap, it is very inconvenient to operate. The most important many wine all-in-one machine can not meet the process requirements, even if the ordinary type of wine quality will be poor. Physical ability to meet the vast majority of beer brewing, do wine time is short, high quality of wine.

二、To master the problems in the process of brewing beer

1、Problems that need to be paid attention to in the crushing process

(1)run the wheat can be appropriately add more warm water, so that the crushing effect will be better, in addition to the basic malt, other malt need not be wet;

(2) The wheat is crushed when making wine to avoid too much contact with the oxygen in the air during the brewing process;

(3) Before crushing the wheat, choose to crush the special malt, and then crush the base wheat to try to avoid residues;

(4)first open crushing and then adding materials, crushing evenly, also avoid holding back the machine;

(5)crushing attention not to plug the exit, will lead to repeated crushing or hold back the machine;

(6) the crushed malt must be used in time to avoid excessive oxidation;

2、Problems that need to be paid attention to in the feeding process

(1) . Fill the basic barley bud first as far as possible, especially the leaching saccharification method in the filter tank, which is more conducive to filtration and forms a bad layer to ensure the clear filtration of the wheat juice;

(2)  the feeding water ratio is about 1:3.5~4, and the PH value should be reasonable;

(3) the material into the saccharification tank must be stirred evenly, there can not be a dry block, otherwise affect the sugar rate.

3、Problems that need to be paid attention to in the process of saccharification Glycation is divided into leaching saccharification and boiling out saccharification:

(1)  leaching method of saccharification: this method we should control the temperature in the process of saccharification, the temperature is recommended between 65~68 degrees, and the saccharification time should be well controlled, it is recommended to be about 68 minutes, in the process of saccharification should be properly stirred;

(2)  Cook the saccharification method: in three steps: add the malt when the water temperature reaches 50 degrees Celsius, remove the thick mash from the bottom of the saccharification liquid to add the boiling pot for 35 minutes; The second step: when the saccharification temperature reaches 65 degrees Celsius, the boiling time is 20 minutes, the saccharification time is 35 minutes; the third step: when the boiling time, the boiling time is 20 minutes, the saccharification time is 35 minutes; use the mixing spoon to avoid pasting the pot;

(3)  Of course, we can also first cast wheat at low temperature for protein decomposition, and then warm up into other malt. Also allows for a more refined fractionated saccharification. To achieve a more reasonable purpose.

4、Problems that should be paid attention to in the filtering process

(1) filter two control valves should be fully open on the top, the lower half, to avoid more contact with oxygen;

(2) if there is not clean before, to pour reflux, re-filter;

(3) the first wort into the boiling pot as early as possible to open heating, warm to more than 90 degrees, to avoid oxidation;

(4) If the first wort is filtered and blocked and cloudy, wash the water under the sieve plate, or add water after stirring, and also beat the reflux. If it is not filtered, it becomes blocked, and it is proved to be crushed too thin. Wheat beer if the amount of wheat added is relatively large is more easy to block;

(5) if the time allows, the washing water can be boiled to the juices, heat exchanger, fermentor, etc., can also wash the well before heating the washing tank, this will save electricity consumption, can also be used in the fermenter hot alcohol fumigation disinfection, or in advance with hydrogen peroxide, boiling water cleaning.

5、Problems that should be paid attention to in the boiling process

(1) in the overall cooking postscript, to avoid the different upper and lower temperature;

(2) after turning off the fire with hops is not easy to bubble, which is often said that the channel pot, pop pot;

(3)  add wine after five minutes is easy to move pot, this time we should pay attention to;

(4) In the later stage, the later the hops is added, the less bitter, the more the aroma is retained;

(5) After boiling ends the precipitation, cool quickly to avoid oxidation.

6、Beer should pay attention to in the canning process

In the process of beer entering the fermenter, if it is found that no matter how big the valve or the pump is opened, the wine can not make the fermenter enter, and the machine is running normally and the valve is open, then it means that the heat exchanger is frozen, and then the hot water will be poured to accelerate his thawing.

7、Problems that should be paid attention to in the fermentation process

(1) If the fermentation occurs, then you need to consider whether the conditions are as follows: insufficient yeast release, overheated wheat temperature leads to yeast shock or death, too cold wheat temperature causes the yeast out of dormancy,

(2) In the fermentation process, fermentation stagnation is found, which may be caused by the following reasons: insufficient yeast dosage, low wheat juice temperature, premature flocculation and precipitation of yeast, and fermentation has ended, not stagnation

 8、Problems that should be paid attention to in the operation process of the end of fermentation and wine sale

 (1) After the fermentation, the ideal rear storage temperature is about two degrees;

(2) if the yeast is not recycled, after two degrees, 24 hours after the yeast. Yeast exclusion is not timely or too many dead cells will form yeast odor, affect the quality of beer.

三、To ensure the quality of craft beer, to do a good job in the process of selling wine details Compared with popular beer, craft beer contains

 active yeast without filtration, and in order to ensure that most of its taste is not pasteurized, so the later processing process of craft beer is particularly important.

1. Fine beer must be stored in cold chain in the later transportation. Because the wine contains a large number of active yeast, if it is not cooled during the transportation process, once the temperature rises to more than 7 degrees, it will cause secondary fermentation, and affect the quality of beer;

 2. If the craft beer is sold in a fresh bucket, the time should not exceed 12 hours as far as possible, and the beer will break down after a long time;

3. If the craft beer is sold in the beer draft machine or wine can, we must maintain the pressure of about 0.1 Mpa, and keep the temperature at about 2 degrees;

4. When all tanks are connected with the bucket and tank mouth, all connected pipes and valves must be sterilized, so that it is better to use high-purity edible alcohol for sterilization, so as not to cause dyeing bacteria.