The following is part of the method we recommend for you:
The wort is disinfected by vigorous boiling.
During the steaming procedure, it is advised to add a larger quantity of hops.
A higher amount of inoculated yeast results in better yeast acquisition.
The yeast undergoes fermentation at reduced temperatures.
A high concentration of beer is developed.
The production center should be located in an air-fresh upper outlet and utilize clean water.
What aspects can we avoid and control now?
Aseptic wind control
Water source control
Cold wort control
Harmful bacteria can easily contaminate the wort through various connections, equipment, and pipes. Before operating the brewing system, it must be properly and thoroughly disinfected according to standard operating procedures. Every time the wort is cooled, the system should be cleaned with hot water, and certain components should be backwashed if necessary. Under specified conditions, the entire system needs to be cleaned and disinfected with hot caustic soda and hot water.
Yeast control
(1) Yeast culture is a crucial part of beer brewing. Therefore, all aspects of yeast culture must be sterilized, and operators must follow aseptic and standard procedures.
(2) The yeast should be stored at a low temperature (0 ~ 4°C), and the storage time should be minimized.
(3) In the late stage of fermentation, the yeast should be examined for anaerobic bacteria. If the anaerobic bacteria exceeds the specified requirements, the yeast should be discarded.
(4) Thoroughly disinfect the entire system before reusing and adding yeast.
(5) Before each yeast recovery, microbiological tests and yeast indicators should be performed. If the microbial indicators are found to be inadequate, the yeast should be discarded.
Fermentation control
Before each fermenter is filled with wort, the tank should be carefully inspected to ensure that all connections are functioning properly, and then cleaned and sterilized according to regulations. Finally, a microbiological assessment of the tank water is conducted.
(1) The sampling valve of the fermentation tank should be removed and cleaned. It should be cleaned and sterilized using the CIP connection and the fermentation tank. Pipes in direct contact with the product should also be cleaned and rinsed.
(2) The product inlet and sampling valve should be secure and hygienic. After filling with the product, they should be cleaned, sterilized, and sealed.
(3) When not in use, commonly used hoses, pipe joints, elbows, rubber pads, etc., should be soaked in a disinfectant solution.
