People who frequently brew their own beer may have encountered this situation. The poor clarification of the fermentation liquid often results in cloudy brewed beer. So, what factors affect the clarification of the fermentation liquid? Today, we will discuss how ACE equipment affects the clarification of the fermentation liquid.
Here are some factors to consider:
The clarification of the fermentation broth is a natural process of coagulation and sedimentation of suspended particles. It is a simple yet time-consuming process. The clarity of the fermentation broth and the sedimentation of suspended turbid particles are greatly influenced by the size of the particles and the viscosity of the liquid.
To expedite the clarification process, it is important to reduce the viscosity of the liquid and increase the chances of turbid particles clumping together into larger particles.
Additionally, there are factors related to the sedimentation of turbid particles in the fermentation broth, such as the diameter of the fermenter tank, sedimentation height, and the movement of the fermentation broth. Both irregular movement and a greater settling distance can affect particle settlement. Therefore, time and the height of the fermenter play crucial roles in the clarification process.
ACE Beer Fermentation Tanks
If the fermentation broth remains cloudy after a period of time, the main reasons for this phenomenon may include:
Poor quality of raw materials (e.g., low malt solubility), ineffective saccharification, and the presence of sticky substances in the wort, which increases the viscosity of the fermentation broth and hinders particle sedimentation.
Inadequate settling time for coagulated particles and yeast due to a short wine storage duration.
Continual precipitation of yeast cells and fine cold coagulation particles at high wine storage temperatures, without forming larger particles for sedimentation.
High post-storage wine temperature, elevated yeast cell count, prolonged post-fermentation duration, and a constantly moving wine body, making it difficult for turbid particles to settle.
Higher pH in the fermentation broth affects the coagulation and sedimentation of particles, including cold turbidity. Higher pH also increases the broth’s viscosity, affecting clarification.
Weaker coagulation performance of yeast, insufficient fermentation, inadequate protein decomposition during saccharification, and low removal efficiency of cold and hot coagulation, all of which hinder the clarification of the fermentation broth.
Contamination of the wort by miscellaneous bacteria and acidification of the fermentation broth, leading to repulsive charges on some coagulated particles, preventing their coagulation and settlement.
By understanding the factors that affect the clarification of the fermentation liquid and implementing appropriate measures, you can improve the clarity of the craft beer you brew at home.
