It is inevitable that a variety of problems will arise during the first brewing of beer. In order to try to solve them, we will list some common problems. You can learn about these to improve the quality of your beer.
 
Improper Cleaning Of Craft Brewery Equipment
An important step in brewing good beer is cleaning the equipment. The brewing process is complex. Keeping your beer equipment clean is a very important step in ensuring the quality and taste of your beer.
 
It is important to note the difference between cleaning and sanitising. Cleaning beer equipment removes dirt, dust and scum, as well as some other impurities, but sanitising does not do anything about the things mentioned above, but again cleaning does not kill some bacteria, so cleaning alone will not completely clean the beer equipment, which needs to be sanitised as a whole.
 
Beer equipment that has not been properly sanitised can produce beer that tastes funny and can stop fermentation due to harmful bacteria in the beer equipment.
 
Any part of the brewing process that comes into contact with the beer needs to be thoroughly sanitised to prevent any bacteria from remaining. If sterilisation is not complete, even small amounts of bacteria can still contaminate the beer during the brewing process. When it comes to thorough sterilisation, we need to use a professional sterilisation system, known as a CIP system. A professional CIP system will help you to sterilise your beer thoroughly, leaving no bacteria behind and allowing you to brew your beer with peace of mind.
 
Difficulties With Fermentation In Beer Brewing Process
This is one of the most common questions. Once the wort has been transferred to the fermenter, it can take 6-8 hours to ferment. If there is no sign of fermentation within this time frame, do not panic, this is normal, but if there is no response after 72 hours, there is a real problem. At this point we need to check what is causing the lack of fermentation.
 
Causes of fermentation difficulties
1. Insufficient amount of yeast. Not having enough yeast can lead to slow fermentation. You can solve this problem by pouring the right amount of yeast into the fermenter again.
2. The wort temperature is too high. All yeasts need a suitable temperature range to ferment. When the temperature is too high, the yeast may die. The wort must be cooled before it can be transferred back to the fermenter for fermentation.
3. The wort temperature is too low. When the temperature is too low, the yeast may stop working, resulting in a slow fermentation.
4. The disinfectant in the fermenter does not need to be rinsed. Sanitiser residue can still kill yeast and the fermenter needs to be rinsed after sanitising to remove the sanitiser residue.
 
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