How to control the fermentation in beer equipment?

How to control the fermentation in beer equipment?
Fermentation is an important step in brewing beer and plays a decisive role in the overall quality of the brewed beer

1.Before fermenation. Add yeast after cooling wort, then start into the fermentation tank, to about 95% capacity. Close the tank after drain the oxygen with 1-2 days of fermentation CO2.

2. Temperature control in the fermentation, high bubble period. During this period the amount of yeast breeding is the maixmum, up to (7000-8000)million/ml or more. At the same time produce heat, need to control the cold with temperature, due to different seasons, should be used in different ways. There is space at the top of the fermentor. More susceptible to external temperature changes. Summer temperatures are high, the heat of the fermentor is gradually transferred to the top, so the upper layer is higher than the undertlying temperature. This should focus on the control to the upper to the main cold. Winter temperature is low, it should be appropriate to the cold as well, and the main control of the middle to the main cold, regardless of winter and summer seasons, the temperature to cold to warm is not too fast, should be slow. Otherwise causr the yeast sink, or do not drop sugar, or diacety is not reduced, fermentation can not be normal.

When the sugar content, diacetyle to the process requirements, may be appropriate to use the method of cooling down to between 1℃--1℃.Let the yeast gradually sink cone bottom, keep the slow fermentation.

3. Fermentation time. Start time:2-3 days in summer, winter 3-4 days. High bubble period:5-8days;storage time:7-10days or more.
4.Filtering preparation after the late fermentation. Fermentating later time is storage time. Fermentation is slow, non-biological stability can be further reduced, the formation of beer only with color flavor. During this period according to the needs of the wine, add some anti-precipitation agent. According to the taste need, add some hops oil, but cannot too much. Because these enzymes are mostly protein substances, which are prone to reaction between the precipitation, but also affect the taste.