What factors affect the degree of beer fermentation?

In recent years, the craft brewing industry has experienced vigorous development, and there are more and more craft beer bars. People’s love for craft beer is beyond imagination. The quality of craft beer depends largely on the fermentation process. If you want to brew high-quality craft beer, you must have a full and comprehensive understanding of several factors that affect the degree of fermentation. The degree of fermentation is a measure of the degree to which the sugar in the wort is fermented into alcohol in beer, which is defined as “attenuation”. Today Micet Craft will share with you factors affecting the degree of craft beer fermentation.

The impact of raw materials

The quality of the raw materials will directly affect the quality 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 other ways, but the raw materials are the basis of craft beer.

The effects of the malt

The quality 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 the degree of fermentation of craft beer.

Impact of the brewing water

The mineral content of water in different regions is different, and the content of trace elements is also different. If there is a lack of 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 can 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 degrees of influence on the later fermentation.

Mashing temperature

Omit to mash, it is recommended to use 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 about 62°C can maximize the effect of β-amylase to form more fermentable sugars such as glucose, maltose, fructose, sucrose, and maltotriose. So, it is necessary to extend the mashing time at 62°C to get a higher degree of fermentation.
The mashing temperature of about 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 the degree of fermentation is low. So, it is necessary to shorten the mashing time to 70°C as much as possible.

Wort pH

In the mashing process, the optimal pH for protein resting is 5.2-5.4, and the optimal pH for mashing is 5.5-5.6, to ensure 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 should be stirred every 15-20 minutes, usually 5-8 times per time. This operation is not only conducive to the balance of wort temperature, to make up for the lack of probe installation position, but also conducive to the role of enzymes.

Protein stop

After feeding, 45°C is used to stop the protein, and the time is about 30 minutes. This can 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 effective and fundamental way to improve beer fermentation. When brewing different types of craft beer, different degrees of fermentation are required, so different yeast strains are needed. Some yeasts have a higher degree of fermentation, and some yeasts cannot ferment maltotriose, which reduces the degree 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 indicates that the yeast strain may be mutated or contaminated, it is necessary to check whether the wort composition and fermentation conditions are appropriate. The degree of fermentation determines the type 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 support good fermentation, three main factors should be considered: the amount of yeast, the oxygen content, and the fermentation temperature. These factors will help you achieve a good fermentation activity and degree of fermentation.

Number of yeast strains

You need to select the appropriate yeast strain according to the required fermentation conditions and requirements. This is the first step to achieve good fermentation. You also need to put enough yeast strains in the fermentation tank. If the number of yeast strains is too small, the fermentation process may take a long time and may even lead to insufficient fermentation. If there are too many yeast strains, the beer may be oxidized.

Oxygen content

Oxygen is probably the most important factor 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 solution, 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 high, the yeast will become obsessed with activity and produce fusel. Fusel has a pungent taste like solvents and has a huge impact on beer flavor. Properly increase the main fermentation temperature, extend the main fermentation time, and control the appropriate post-fermentation temperature and time at the same time, which can effectively increase the degree of fermentation.

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