Do you know where bitterness comes from when brewing beer with home brewing equipment?
In terms of raw materials, the pH of brewing water should be too high and the alkalinity of brewing water should be involved. Total hardness, magnesium ion, iron ion, carbon dioxide and other contents are too high. Old hops were added to the wort. The quality of malt is too bad. The malt is rough and contains high protein and tannin, or the roasting temperature of special malt is too high.
The saccharification time and the filtration time of wort are long, the last washing tank water is used when saccharification feeding, excessive tannins, anthocyanins and fatty acids enter into wort; the filtered wort is cloudy, and the wort absorbs too much oxygen when feeding, stirring and inverting mash, and polyphenols are oxidized seriously. Fermentation technology. The separation effect of hot condensate is not good; the brewing equipment sinks into the wine; the process pipeline is not hygienic; the storage temperature is too high, and more yeast enters the wine tank; the by-product of fermentation is too high alcohols and esters. Then there are other problems.
