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 quality of craft beer depends largely on the fermentation process. If you intend to brew high-quality craft beer, you must have the full and comprehensive understanding of several factors that affect the degree of fermentation. The degree of fermentation is a way of measuring the degree to that the sugar in the wort is fermented into alcohol in beer, which can be defined as "attenuation" ;.Today Micet Craft will give you factors affecting the degree of craft beer fermentation.

The impact of raw materials

The quality of the raw materials will directly affect the grade of the finished craft beer. High-quality raw materials can brew high-quality craft beer flavor. Obviously, you can also adjust the flavor of craft beer in other ways, but the raw materials are the cornerstone of craft beer.

The effects of the malt

The quality of malt directly determines the information of α-amino nitrogen in the wort and how many fermentable sugars, which affects the yeast's demand for nitrogen sources and the decomposition of sugars, and ultimately affects the degree of fermentation of craft beer.

Impact of the brewing water

The mineral content of water in numerous regions is significantly diffent, and the information of trace elements is also different. When there is deficiencies in minerals and trace elements in the brewing water, it will limit the reproduction of yeast, thereby affecting the fermentation speed and level 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 a crucial process before fermentation. In the mashing process, the mashing temperature, wort PH value, wort concentration, mashing operation, and protein stop will all have different levels of influence on the later fermentation.

Mashing temperature

Omit to mash, it is preferred to utilize 62 ℃ and 70 ℃ segmented mashing method. Properly extend the mashing time at 62°C, and shorten the mashing time to 70°C as much as possible.

The mashing temperature of approximately 62°C can maximize the effect of β-amylase to form more fermentable sugars such as glucose, maltose, fructose, sucrose, and maltotriose. So, it's necessary to give the mashing time at 62°C to acquire a higher level of fermentation.

The mashing temperature of approximately 70°C is conducive to the role of a-amylase, but the information of low molecular dextrin increases, the information of fermentable sugars is low, and the degree of fermentation is low. So, it's necessary to shorten the mashing time to 70°C as much as 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 make sure that the enzyme can fully function.

Wort concentration

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

mashing operation

Omit protein resting and mashing, it ought to be stirred every 15-20 minutes, usually 5-8 times per time. This operation is not merely conducive to the balance of wort temperature, to replace with having less probe installation position, but additionally conducive to the role of enzymes.

Protein stop

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

The effect of yeast

The fermentation level of the yeast strain reflects the fermentation of varied sugars by the yeast. Normal brewer's yeast can ferment glucose, sucrose, fructose, maltose, and maltotriose. Reasonable collection of high-fermentation yeast is the top and fundamental way to improve beer fermentation. When brewing several types of craft beer, different levels of fermentation are required, so different yeast strains are needed. Some yeasts have a greater level of fermentation, and some yeasts cannot ferment maltotriose, which reduces the degree of fermentation. Also, the potency of the yeast strain and how many generations used will directly determine the fermentation capacity, thereby affecting the fermentation level of craft beer.

Under some abnormal conditions, the fermentation level of yeast is reduced, on the one hand, it indicates that the yeast strain might be mutated or contaminated, it's necessary to check on whether the wort composition and fermentation conditions are appropriate. The degree of fermentation determines the type and flavor of craft beer. Broadly speaking, beer with a low level of fermentation is not full-bodied, features a sticky mouth, thick and sweet taste, and features 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 aid good fermentation, three main factors is highly recommended: the total amount of yeast, the oxygen content, and the fermentation temperature. These factors will allow you to achieve an excellent fermentation activity and level of fermentation.

Number of yeast strains

You will need to pick the right yeast strain based on the required fermentation conditions and requirements. This is actually the first step to achieve good fermentation. You also need to put enough yeast strains in the fermenter. If how many yeast strains is too small, the fermentation process will take quite a long time and might even cause insufficient fermentation. If you will find 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. When there is insufficient oxygen dissolved in the perfect solution is, fermentation will gradually weaken because having less available oxygen will limit the growth of yeast.

Fermentation temperature

Yeast activity is greatly afflicted with temperature. If the fermentation temperature is too low, the yeast will decelerate its activity as well as dormant. If the fermentation temperature is too high, the yeast can become enthusiastic about activity and produce fusel. Fusel features a pungent taste like solvents and features a huge impact on beer flavor. Properly increase the main fermentation temperature, extend the main fermentation time, and control the right post-fermentation temperature and time at the same time, that may effectively increase the degree of fermentation.

Get brewery turnkey solution

If you will open a craft brewery, then you can certainly contact us. Micet Craft's engineers will customize a turnkey solution for you in accordance with your brewing process and brewing space. If you will expand your brewery, we may also offer you an expansion plan and a listing of equipment. Also, you can follow our blog, we will update relevant beer brewing knowledge frequently, and hope to assist you brew more delicious beer! Please visit: https://www.micetcraft.com/