6 puntos clave para el éxito de la fermentación de la cerveza

Today Micet Craft will discuss with you the important points when fermenting beer. The type of yeast we choose to use, the concentration of wort to ferment, whether commercial beer brewing or home brewing and the final alcohol concentration we expect to achieve all affect the beer fermentation process.

brewing nature

Why is it important to homebrew or use professional equipment to brew craft beer for commercial use? because of the small batches and flexibility of home brewing, the brewer is free to make certain changes, additions, and manipulations to the fermentation process (adding sugar to increase alcohol production). The fermentation of professional equipment cannot be adjusted.

sugar content

Remember, sugar is a source of alcohol. No sugar, no fermentation, no alcohol. So, the more sugar the better. To some extent, this is true. But two aspects of the choice of yeast to use play an important role here – sugar tolerance and alcohol tolerance. Alcohol tolerance is the percentage of ABV at which yeast die due to the presence of excess alcohol and sugar tolerance is the percentage of Brix at which yeast die due to excess sugar. The high concentration of sugar acts as a desiccant and «draws water» from the yeast cells, and in the process, the yeast cells dehydrate and die.
So, the best solution to adjust the sugar content of the wort during beer brewing is to increase the initial wort concentration (OG) instead of adding sugar to the wort.

yeast used

As mentioned in the previous step, two aspects of the yeast will affect the fermentation process from the start – alcohol tolerance and sugar tolerance. Brewing low-alcohol beers, where there is only enough sugar in the wort to produce a 9% ABV beer, does not must the use of 18% ABV-tolerant yeast. But when brewing beer or spirits with high alcohol content, using yeast with low alcohol tolerance will affect the activity of yeast during fermentation, resulting in failure or insufficient fermentation.

The pH of the wort

As with sugar tolerance and alcohol tolerance, each type of yeast has an optimal pH environment for effectiveness, although this is usually related to the ingredients. When the pH value of the wort of beer before fermentation is usually 5.2-5.6, as the fermentation progresses, the pH continues to drop. So check the cold wort pH before fermentation starts to make sure it doesn’t affect the fermentation process.

Is there enough oxygen in the fermenter?

Yeast produces energy through its metabolism during the fermentation process through aerobic and anaerobic stages. In an aerobic environment, yeast respires and reproduces. This allows us to use small amounts of yeast in large batches. So, for a beer with insufficient oxygen content, it is necessary to perform wort oxygenation before the fermentation process. But the fermentation of most beer is isolated from the air, that is, in closed fermenters. Because this allows the yeast to force fermentation after all the oxygen in the tank has been consumed, creating a carbon dioxide-rich environment.

fermentation temperature

In general, ales (18°C-22°C) are almost always fermented at higher temperatures than lagers (7°C-16°C).
In a sense, the heat acts as a catalyst, causing the particles in the beer to become more active and move faster. The hotter the beer, the faster the yeast can consume the sugar and convert it into alcohol and CO2.But high temperatures can also create a number of problems.

Fusel alcohols

Warmer temperatures cause yeast to produce more fusel alcohols, which are particularly strong alcohols that can give a beer a burn when you taste it. It’s often compared to cheap booze that overpowers the flavors of beer’s key ingredients.

Acetaldehyde

Warm yeast can also promote the production of more acetaldehyde. This occurring compound is present in trace amounts as part of normal fermentation, but too much can lead to green apple flavors in beer.

Following the above steps in the planning and execution of beer fermentations will reduce the possibility of fermentation problems, as well as better alcohol yields and better flavor profiles.

Turnkey Craft Brewery

Whether it is home brewing or commercial brewing, if you want to brew delicious beer, you must pay attention to the above problems. It is also necessary to be familiar with the beer fermentation and brewing process as much as possible. If you want to have your brewery, you can contact micet craft. We will provide you with professional technical support and beer equipment integration services so that you can brew more delicious beer with peace of mind.

Equipo de elaboración de cerveza

Fabricante de equipos para fábricas de cerveza Los suministros de elaboración de cerveza proporcionados por Micet Craft pueden satisfacer sus necesidades de elaboración de cerveza, desde pequeños lotes de equipos de elaboración de microcerveza hasta 100 barriles de capacidad. Micet Craft ha alcanzado la cooperación con muchas fábricas de cerveza de todo el mundo, podemos

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Get a turnkey solution for brewery equipment

If you plan to open or expand the brewery, you can contact Micet Craft directly. Our engineers will design and manufacture brewery equipment according to your brewing process. Of course, we will also provide you with a complete turnkey solution. Also, if you plan to expand the brewery, we will provide you with customized solutions.

6 puntos clave para el éxito de la fermentación de la cerveza

brewing nature

sugar content

yeast used

The pH of the wort

Is there enough oxygen in the fermenter?

fermentation temperature

Fusel alcohols

Acetaldehyde

Turnkey Craft Brewery

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