What is Crack Fermentation?
- May 16, 2020
- 96
- tiantai
What is Crack Fermentation?
This might be a strange question for you since it is not a normal phenomenon during beer brewing.
This might be a strange question for you since it is not a normal phenomenon during beer brewing.
After 4-5 hours primary fermentation in beer fermenter, there will be clean and compact foam forming over beer, then these foam would roll as cauliflower shape. This is a great performance of fermentation. However, the foam over beer is likely to become thinner and thinner with incorrect operation, even cause crack and have beer exposed. This phenomenon is called as Crack Fermentation.
Crack fermentation would not impact beer quality too much. But, anyway, it turns out that the fermentation is not complete, which would influence shelf life of bottle beer more or less. Therefore, we still need to attach importance to it.
The main Reasons to cause crack fermentation:
1.The yeast is aged and fermentation ability is decreased.
2.The hot wort is over chilled, so only a little of oxygen is dissolved into wort.
3.The content of α-amino nitrogen in wort is not enough.
4.The fermentation temperature is too low.
In order to protect beer from crack fermentation, we should take follow measures.
1.The yeast used for fermenting beer should not exceeds 7th generation.
2.The water for washing yeast and ambient temperature can not be too cold.
3.Improve mashing technology, enhance proteolysis, increase the content of α-amino nitrogen(180mg/L at least).
4.Increase wort cooling temperature and augment ventilation so as to dissolve 8-10mg/L oxygen.
5.Fermentation temperature can not be too low.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
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