How to make beer to avoid the headache after drinking

When the higher alcohol is formed, it cannot be removed through the process measures. Therefore, it is necessary to control the content of the higher alcohol through the process measures during the main fermentation period.
 
The factors that influence the formation of higher alcohol in beer
(1)Yeast strain
The level of higher alcohols that powdery yeast can produce was 69~90mg/L, and the agglomerated yeast was 22~49mg/L.
The high fermentative strain forms a higher level of alcohol, and we should select appropriate strain.  
  
(2) Composition of wort
Wort contains plenty of amino acid and easy to ferment carbohydrates, because after a synthetic system produce only very small amounts of higher alcohols, if the ingredients except barely are too much, and add more sugar, often leads to lack of wort in α-amino acids, bound to lead to higher alcohols increased.      
 
(3) Yeast addition
The appropriate amount of yeast addition is (1.5~1.8)×10⁷/mL. With high inoculation, the newly proliferated yeast cells are relatively fewer, which is beneficial to reduce the formation of higher alcohols.
If yeast cells multiply, they tend to form more higher alcohols.
In actual production, the reproduction of yeast is generally controlled within four times.    
        
(4) Fermenting temperature
Excessive dissolved oxygen in wort and high temperature fermenting can promote yeast breeding, and can increase the generation of higher alcohols. So we can adopt the processing measure that includes low temperature fermenting and high temperature reducing diacetyl. Pressurize fermentation can also reduce the formation of higher alcohols.  

(5) Fermentation mode
Use the combined fermentation(the conical fermenter is used during main fermentation and the traditional fermentation tank is used during the secondary fermentation) ,the total amount of higher alcohols increased by 20% ~ 25% compared to normal fermentation.
No matter what the method is, all the measures to accelerate the main fermentation will increase the content of the higher alcohols.  
 
 
 
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Edited by Damon
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