What is the reason for the unpleasant bitterness of the conical tank fermentation liquid?


Under normal circumstances, the bitterness of beer mainly comes from the isomerization product α-acid in hop resin,
which is comfortable and refreshing, and disappears instantly after drinking.
However, sometimes the conical tank fermentation liquid will have abnormal unpleasant bitterness,
which is characterized by rough entrance, unsatisfactory or post-bitter, mainly due to raw materials and processes.
1. Raw materials
A. Total hardness, magnesium ion, iron ion and Co2 content of brewing water is too high
B. Brewing water PH is too high
C. Hops added to the wort
D. Malt quality is poor, such as wheat husk rough and high protein content, or special malt baking coke temperature is too high
2. Process aspects
A. Mashing process, time and wort lautering time, so that excess anthocyanins and fatty acids enter the wort; the filtered wort is turbid,
and the wort absorbs too much oxygen when feeding, stirring and pouring, polyphenolic substances Severe oxidation; the last pass of washing water used in mashing
B. Fermentation process
The separation effect of hot and cold break is not good; the foam is dissolved into the beer; the process pipeline is unqualified; the post storage temperature is too high,
and more yeast enters the storage tank; the fermentation produces too much alcohols and lipids.
 
Edited by Cody
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