Ensuring Optimal Freshness: Proven Techniques to Prevent Craft Beer Oxidation

Ensuring Optimal Freshness: Proven Techniques to Prevent Craft Beer Oxidation

How to prevent oxidation in craft beer?

If you are a wine connoisseur, you are probably aware of the negative impact of oxidation on beer. When beer is over-oxidized, it loses its aroma, darkens in color, and tastes bitter and reminiscent of cardboard. To prevent this, craft beer brewers need to take certain measures to control oxidation. ACE brewers have shared some methods based on their own experience:

1. Choose high-quality malt: Malt with high water content not only increases costs but also provides precursors for oxidation.

2. Use crushed malt as soon as possible: It is recommended to use freshly crushed malt within 6 hours, preferably half an hour before preparing the mashed water.

3. Control copper and iron ions in brewing water: These ions promote oxidation reactions. By pickling and passivating brewing equipment, a layer of oxidation forms on the surface, eliminating any concerns about oxidation.

4. Minimize stirring in the mashing pot: Excessive stirring creates a vortex that draws in air. Control the stirring frequency, using electric motors for commercial brewing and manual control for home brewing.

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5. Pre-treat the saccharified mash before entering the filter tank: This involves spreading 78-degree water to release air under the sieve plate. It prevents wort oxidation and damage to the sieve plate due to excessive impact.

6. Pour the mash in a reasonable time: Control the pouring time to approximately 10-15 minutes. When purchasing equipment, choose a suitable size wort pump, and avoid excessively long filtration times.

7. Pump from the boiling pot to the rotary sedimentation tank within 15 minutes: Design the tangent of the sedimentation tank to minimize local turbulence and reduce air intake.

8. Use an appropriately sized plate heat exchanger: Ensure rapid cooling of the wort within 50 minutes.

9. Use a suitable canning machine: Opt for a machine that can achieve two vacuums, with each wine valve reaching 80% to 90% vacuum degree. This minimizes the increase of dissolved oxygen during the canning process.

Proper brewing equipment design and operating techniques directly affect beer oxidation. We hope these measures will be helpful to you.

If you are planning to open a brewery, ACE can assist you with your questions and provide the necessary equipment. We offer a complete range of beer brewing equipment systems, including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machines, beer canning machines, beer kegging machines, hopping machines, and yeast propagation equipment. We also supply auxiliary brewery systems such as steam heating pipes and valves, water treatment systems, filters, air compressors, etc. Our list covers everything you need for your brewery.

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