What should be added during wort boiling?
 


When the wort is boiled, it is well known that hops will be added.
Beyond that, certain additives are often added according to the brewing technical and quality requirements.
 
1. Lactic acid

The purpose is to reduce the pH of the wort, which is beneficial to the flocculation of the protein and lighten the color of the beer.
 
2. Diatomaceous earth, silica gel and bentonite

The purpose is to increase the contact area between the wort and the bitterness of the hops during boiling, and to promote the coagulation of nitrogen-containing substances and the isomerization of α-acids.
At the same time, these additives have a certain adsorption effect.
 
3. Zinc salt

The zinc ions necessary for yeast reproduction are mainly derived from wort, and for normal OG  beer, it’s usually enough to meet the needs of yeast reproduction and metabolism. However, when the malt is of poor quality or the beer is produced by a high-concentration dilution process, the zinc ion concentration in the wort may not be sufficient for yeast. In this case, the zinc salt, i.e., zinc ion, should be added to meet the needs of yeast proliferation and fermentation.
 
Edit By Jane
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