During the main fermentation period, the technical control focuses on temperature, consistency and time, which are mutually supportive. If the fermentation temperature is low, the concentration will fall slowly and the fermentation time will be long.
Conversely, a high fermentation temperature results in a rapid decrease in concentration and a short fermentation time. The control of the three is based on the variety of the product, the yeast strain and the composition of the wort.
The aim is to achieve the required fermentation level and metabolic product in the shortest possible time.
Temperature control Beer fermentation is a variable temperature fermentation, where the fermentation temperature is the highest temperature in the main fermentation stage. For traditional reasons, beer fermentation temperatures are generally lower than.
For traditional reasons, beer fermentation temperatures are generally lower than the optimum growth temperature for brewer's yeast (25-28*C). The inoculation temperature is usually set at 18-20°C for top-fermented beers and 8-10°C for bottom-fermented beers.
The inoculation temperature is usually set at 8 to 10°C for lower fermented beers.
The main fermentation temperature for low-temperature fermentation starts at 5-7°C and is generally 6.5-7°C. The maximum fermentation temperature varies depending on the strain and wort composition and is generally 8-10°C.
The lower temperature will help to reduce the production of fermentation by-products, a-acetyl lactic acid, diacetyl, higher alcohols, acetaldehyde, H2S and dimethyl sulphide.
The lower temperature reduces the production of a-acetyl lactic acid, diacetyl, higher alcohols, acetaldehyde, H2S and dimethyl sulphide, resulting in a refreshing beer with good foam properties, suitable for the production of light coloured beers.
The end of fermentation temperature is generally set at 5°C. The temperature drops so that the yeast agglutinates and precipitates, leaving only a certain concentration of yeast in the brew, which facilitates post-fermentation and the reduction of diacetyl.
The temperature is continuously reduced to 0 to -0.5°C to facilitate low-temperature storage for clarification and carbon dioxide saturation, otherwise the storage period is extended. The concentration is controlled at
Under certain conditions of yeast strain and wort composition, the concentration is controlled by adjusting the fermentation temperature and fermentation time.
Post time: Nov-11-2021