What problems will affect the use of beer equipment?
Beer is a kind of alcohol that can only be brewed through the saccharification step. The main reasons that affect the saccharification efficiency during saccharification when brewing beer with beer equipment will be introduced in detail, so that you can better understand the brewing method of beer equipment.
Wort characteristics: The rate of fermentation depends first on the degree of separation of condensate and hot condensate in the wort, the amount of dissolved oxygen in the wort and the composition of the wort. Fermentation temperature. The rate of alcoholic fermentation increases significantly with increasing temperature, while the rate of fermentation slows down at low temperatures.
Yeast concentration: The contact area between the yeast cells and the wort is very important for material transformation. The touch area expanded with increasing yeast cell concentration. The yeast concentration is generally expressed by the number of cells (cells/mL). Yeast cells can reach 30-40 million cells/mL in the vigorous growth stage, and even higher in some processes.
Mechanical action: Mechanical movements such as circulation, stirring, etc., can strengthen the contact between yeast cells and wort, and accelerate fermentation. Yeast species. The fermentation speed is also a genetic characteristic of each yeast species, and the fermentation speed of different yeast species is also different. pressure. During fermentation, if the pressure is high, this will slow down yeast proliferation and fermentation, and change the formation and content of fermentation by-products.
