Recently, the craft brewing industry has experienced vigorous development, and there are more and more craft beer bars. People's passion for craft beer is beyond imagination. The caliber of craft beer depends largely on the fermentation process. If you want to brew high-quality craft beer, you'll want a complete and comprehensive understanding of several factors that affect their education of fermentation. The degree of fermentation is really a measure of their education to that your sugar in the wort is fermented into alcohol in beer, which will be defined as "attenuation" ;.Today Micet Craft will tell you factors affecting their education of craft beer fermentation.

The impact of raw materials

The caliber of the raw materials will directly affect the caliber of the finished craft beer. High-quality raw materials can brew high-quality craft beer flavor. Of course, you can also adjust the flavor of craft beer in different ways, nevertheless the raw materials are the foundation of craft beer.

The effects of the malt

The caliber of malt directly determines the content of α-amino nitrogen in the wort and the number of fermentable sugars, which affects the yeast's demand for nitrogen sources and the decomposition of sugars, and ultimately affects their education of fermentation of craft beer.

Impact of the brewing water

The mineral content of water in different regions differs, and the content of trace elements can also be different. If there is too little minerals and trace elements in the brewing water, it will limit the reproduction of yeast, thereby affecting the fermentation speed and degree of fermentation of craft beer. You are able to treat the brewing water by membrane filtration and hardness softening.

Influence of the mashing process

The mashing process is an essential process before fermentation. In the mashing process, the mashing temperature, wort PH value, wort concentration, mashing operation, and protein stop will all have different examples of influence on the later fermentation.

Mashing temperature

Omit to mash, it is advised to make use of 62 ℃ and 70 ℃ segmented mashing method. Properly extend the mashing time at 62°C, and shorten the mashing time and energy to 70°C around possible.

The mashing temperature around 62°C can maximize the effect of β-amylase to form more fermentable sugars such as for instance glucose, maltose, fructose, sucrose, and maltotriose. So, it is necessary to increase the mashing time at 62°C to acquire a higher degree of fermentation.

The mashing temperature around 70°C is conducive to the role of a-amylase, but the content of low molecular dextrin increases, the content of fermentable sugars is low, and their education of fermentation is low. So, it is essential to shorten the mashing time and energy to 70°C around possible.

Wort pH

In the mashing process, the suitable pH for protein resting is 5.2-5.4, and the suitable pH for mashing is 5.5-5.6, to ensure that the enzyme can fully function.

Wort concentration

The wort that's too thick or too thin will affect starch hydrolysis or the accumulation of fermentable sugars.

mashing operation

Omit protein resting and mashing, it should be stirred every 15-20 minutes, usually 5-8 times per time. This operation is not only conducive to the total amount of wort temperature, to replace the lack of probe installation position, but also conducive to the role of enzymes.

Protein stop

After feeding, 45°C is employed to avoid the protein, and the time is approximately 30 minutes. This will fully meet the yeast's demand for nitrogen sources and ensure the normal progress of fermentation.

The effect of yeast

The fermentation degree of the yeast strain reflects the fermentation of various sugars by the yeast. Normal brewer's yeast can ferment glucose, sucrose, fructose, maltose, and maltotriose. Reasonable selection of high-fermentation yeast is the most truly effective and fundamental way to boost beer fermentation. When brewing several types of craft beer, different examples of fermentation are needed, so different yeast strains are needed. Some yeasts have a higher degree of fermentation, and some yeasts cannot ferment maltotriose, which reduces their education of fermentation. Also, the strength of the yeast strain and the number of generations used will directly determine the fermentation capacity, thereby affecting the fermentation degree of craft beer.

Under some abnormal conditions, the fermentation degree of yeast is reduced, on the one hand, it suggests that the yeast strain might be mutated or contaminated, it is necessary to test whether the wort composition and fermentation conditions are appropriate. The degree of fermentation determines the sort and flavor of craft beer. Generally speaking, beer with a low degree of fermentation is not full-bodied, has a sticky mouth, thick and sweet taste, and has a short shelf life. Highly fermented beers mostly have a mellow taste and a relatively good beer body.

The influence of the fermentation process

When determining whether your wort has been properly prepared to guide good fermentation, three main factors should be thought about: the amount of yeast, the oxygen content, and the fermentation temperature. These factors will allow you to achieve an excellent fermentation activity and degree of fermentation.

Quantity of yeast strains

You will need to pick the appropriate yeast strain according to the required fermentation conditions and requirements. This is the first step to attain good fermentation. You also need to put enough yeast strains in the fermenter. If the number of yeast strains is too small, the fermentation process might take quite a while and can even cause insufficient fermentation. If there are way too many yeast strains, the beer might be oxidized.

Oxygen content

Oxygen might be the main element in determining whether the fermentation process is good or bad. Yeast strains need oxygen during aerobic respiration to synthesize sterols for reproduction. If there is insufficient oxygen dissolved in the perfect solution is, fermentation will gradually weaken because the lack of available oxygen will limit the growth of yeast.

Fermentation temperature

Yeast activity is greatly affected by temperature. If the fermentation temperature is too low, the yeast will slow down its activity or even dormant. If the fermentation temperature is too much, the yeast can become enthusiastic about activity and produce fusel. Fusel has a pungent taste like solvents and has a huge affect beer flavor. Properly increase the key fermentation temperature, extend the key fermentation time, and control the appropriate post-fermentation temperature and time at once, which can effectively increase their education of fermentation.

Get brewery turnkey solution

If you are likely to open a craft brewery, then you can certainly contact us. Micet Craft's engineers will customize a turnkey solution for you personally based on your brewing process and brewing space. If you are likely to expand your brewery, we will also give you a growth plan and a set of equipment. Also, you are able to follow our blog, we shall update relevant beer brewing knowledge frequently, and hope to assist you brew more delicious beer! Please visit: https://www.micetcraft.com/