Unlocking the Secrets Behind Beer Fermentation

Unlocking the Secrets Behind Beer Fermentation

Beer brewing involves several steps, including raw material crushing, saccharification, filtration, cooling, and fermentation. Among them, fermentation is a key step in beer brewing and greatly affects the taste of the beer. Understanding the fermentation process can give you a clearer picture of how raw materials are transformed into beer.

1. Yeast breeding period:

8-16 hours after adding yeast to the wort, small carbon dioxide bubbles start appearing on the liquid surface. Gradually, white, creamy foam forms, and after 20 hours of breeding, the yeast enters the main fermentation tank.

2. Foaming period:

After 4-5 hours of resting, more foam gradually appears on the surface of the wort. It starts from the edges and spreads towards the center, becoming white, delicate, thick, and tight, resembling cauliflower. Small carbon dioxide bubbles rise, carrying some sediments.

ACE 1000L fermentation tanks

3. High-foaming period:

2-3 days into fermentation, the foam increases and forms a bulge. It gradually turns brown due to the precipitation of hop resin and protein-tannin complex in the beer. This vigorous fermentation period requires careful cooling, avoiding excessive cooling that may result in premature yeast settling and hinder fermentation.

4. Foaming period:

After 5 days of fermentation, the fermentation activity weakens. Carbon dioxide bubbles decrease, foam subsides, and sediments in the beer increase. The foam also turns brown.

5. Foam cover formation period:

After 7-8 days of fermentation, the foam shrinks and forms a layer covering the beer. Impurities such as polyphenol compounds, hop resin, and yeast cells settle on the surface. It is important to significantly reduce the temperature at this stage to promote yeast settling.

ACE 500L beer brewery equipment

6. Post-fermentation and storage:

The liquid after the main fermentation of the wort is called young beer. At this stage, the beer lacks sufficient carbon dioxide content, and volatile substances like diacetyl, acetaldehyde, and hydrogen sulfide have not reached desirable levels. The taste is immature and not suitable for consumption. The beer also contains suspended yeast and coagulated substances, making it unclear. Post-fermentation and storage typically take several weeks to achieve maturity and clarity of the beer.

After going through these fermentation periods, the wort transforms into a craft beer with a rich taste and dense foam. This concludes our sharing of Maid’s home brewing equipment. We hope you find it helpful. If you have any suggestions or doubts, feel free to leave a message for ACE equipment.

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