Small beer equipment manufacturerstell you to distinguish the quality of beer
Speaking of beer quality, people first think of beer equipment and brewing. Of course, these are the two major factors affecting beer quality. But for our ordinary users, how to distinguish the quality of beer is something that everyone is more concerned about. In fact, the quality of beer can be distinguished and tested by some methods. Small beer equipment

Small beer equipment manufacturers

The beer equipment reminds you to buy beer, first take the bottle and look at it in the sun. The beer should be clear and transparent, shiny, and free of sediment. Secondly, choose brown and green wine bottles. Because white wine bottles are not protected from light, the beer is prone to light aging, which makes the beer taste abnormal and shortens the storage period.

Look at the foam: ①The color is dark and the foam is loose; ②The higher the bubble rises, the better the quality; ③The longer the bubble lasts from the rise to the full burst of w, the better; Users who purchase in bulk may wish to go on-site, pay attention to factory beer equipment, and make correct judgments.

Beer is a favorite drink in life. Whether you go to restaurants or bars, you can see its existence. In the summer, it feels so pleasant when people come to drink a bottle of frozen beer. As the number of people drinking beer increases, people start to buy beer equipment to make beer by themselves. Then let's learn about the brewing process of craft beer. Brewed beer equipment

1. Raw material pretreatment: Mix light-colored malt meal and water at 45°C in craft beer equipment for 3 minutes to obtain an appropriate amount of limit dextrin enzyme solution, and then clarify for 3 minutes.

2. Preparation of wort: add water to malt powder, and filter after saccharification time at 62～65℃. In the resulting wort, add 5 hops total and boil for 45 minutes. The wort with a concentration of 11.5°Bx is separated from the hops and cooled to about 5°C.

3. In the saccharification process, the choice of saccharification method has always been valued by winemakers. In recent years, in order to improve the characteristics of beer, make full use of auxiliary materials (non-germinated rice, puffed corn, etc.), T high saccharification extract yield and energy saving, the first two saccharification methods have been improved to the double boiling-leaching saccharification method.

4. Fermentation: The cold wort is added to the fermenter with .5 yeast mud. Fermented for 3 to 4 days at 8°C, the alcohol content can reach 2.5. Pump this tender beer into an open boiling pot, add the remaining 5 hops and boil it for 45 minutes to reduce the alcohol evaporation to 1. Add water to replenish the evaporated liquid and cool it down.

5. Secondary fermentation: filter the tender beer above, add 1 more yeast paste, and after fermentation for about 12 hours, add the pre-prepared limit dextrin enzyme solution for about 6. The fermentation was continued for 7 days at a temperature of 12 to 2°C, and the extract content of the wine was about .3.

6. Post-processing of craft beer equipment: Cool the tender beer and separate it with a yeast separator. After storing for another 12 days, one step separates and removes substances that can cause turbidity, which is the finished product.

Beer equipment, the puree beer cooling device is one of the equipment used for beer, it can effectively reduce the temperature of the beer before the puree beer is filtered, and control it to between -2 degrees and degrees. It is also called a cooling device because of its cooling effect. After the cooling device lowers the temperature of the puree beer, what functions does it have? Small beer equipment

Its main function is to deeply cool the beer, so that the temperature of the beer rises from top to bottom, so that part of the condensed solids are coagulated and removed during filtration. This part of the condensed solids is the main source of turbidity. These condensed solids reduce the cold turbidity of beer, which is non-biological stability of beer and beer shelf life. At the same time, due to the lowering of the temperature of the wine, when the pressure changes during the production process, the carbon dioxide dissolves to be stable, maintaining the carbon dioxide content of the beer.

Except for the cooling device, all beer equipment actually plays a role in the beer production process.

The above information comes from Shandong Zunhuang brewing equipment manufacturer. If you need to reprint, please source (www.zhbrew.com)