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The reason of uncomfortable bitter taste in beer
- Mar 18, 2017
- helen
- 7998
- beer tasting
The reason of uncomfortable bitter taste in beer
Some uncomfortable bitter taste in beer is always pointed by the customer. They always mean the not very smooth in drink, rough bitter, and always bitter after drinking.
Let analysis the reason of this phenomenon:
1.Material
A: too much residual basicity,magnesium ion and CO2.
B:hops in bad quality. The hops is already not fresh due to long-term storage; the place of production is not good.
C: Malt in bad quality. Rough wheat skin with higher protein, the roasted temperature is too high.
2.Operation
A:Mashing process. Wort is lautered in long time, so, the larger tannin,anthocyanin and fatty acid will be contained in wort;
the lautered wort is cloudy, there is so many O2 in wort when feed the material, stirring, and transferring the wort, therefore, the polyphenol with act with O2;
Using the last sparging water when to brew beer.
B: Fermentation and storage. The result of separate concretion is not well; bubbling cap is dissolved in beer; The pipe is frowzy; Too much yeast enter into storage tank due to higher storage temperature.
Prevention measures
A: Don’t use old hops and malt in bad quality
B: Check and analyze the brewing water in regular
C: Improve the boiling effort. Such as the added hop amount shouldn’t be too less, the ratio of diameter and height for whirlpool tun should be reasonable, control the flow rate of wort inlet
D: Boost the separation result of cold sludge. The floating separation method and lauter cold wort method is recommended.
Edited by Nicole
Sales manage of Tiantai Company
Email: cnbrewery@cnbrewery.com
Some uncomfortable bitter taste in beer is always pointed by the customer. They always mean the not very smooth in drink, rough bitter, and always bitter after drinking.
Let analysis the reason of this phenomenon:
1.Material
A: too much residual basicity,magnesium ion and CO2.
B:hops in bad quality. The hops is already not fresh due to long-term storage; the place of production is not good.
C: Malt in bad quality. Rough wheat skin with higher protein, the roasted temperature is too high.
2.Operation
A:Mashing process. Wort is lautered in long time, so, the larger tannin,anthocyanin and fatty acid will be contained in wort;
the lautered wort is cloudy, there is so many O2 in wort when feed the material, stirring, and transferring the wort, therefore, the polyphenol with act with O2;
Using the last sparging water when to brew beer.
B: Fermentation and storage. The result of separate concretion is not well; bubbling cap is dissolved in beer; The pipe is frowzy; Too much yeast enter into storage tank due to higher storage temperature.
Prevention measures
A: Don’t use old hops and malt in bad quality
B: Check and analyze the brewing water in regular
C: Improve the boiling effort. Such as the added hop amount shouldn’t be too less, the ratio of diameter and height for whirlpool tun should be reasonable, control the flow rate of wort inlet
D: Boost the separation result of cold sludge. The floating separation method and lauter cold wort method is recommended.
Edited by Nicole
Sales manage of Tiantai Company
Email: cnbrewery@cnbrewery.com
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