A lot should be considered when you start your Micro brewery like craft brew tech,Microbrewery configuration, Microbreweries cost and price,find a location for Microbrewery, license and regulation of a Micro brewery. This article column is specially to answer some common question during brewing.
What are the common wheat soaking additives and what are their functions?
The commonly used wheat soaking additives are Cao (or lime milk), NaOH, Na2CO3 and other alkali substances, as well as formaldehyde, hydrogen peroxide and other chemical substances.
Adding Cao can wash and kill bacteria, and extract polyphenols and bitter substances from hulls, which is beneficial to improve barley germination, flavor, color and abiotic stability of beer.
The addition of alkali substances (such as NaOH and Na2CO3) can leach bitter substances, polyphenols and proteins from barley husk.
Adding hydrogen peroxide can play a strong role in oxidative sterilization, destroy barley dormancy and water sensitivity, and promote barley germination in advance.
Formaldehyde can play a role in antisepsis, reduce anthocyanin content and improve the abiotic stability of beer. It can also block enzyme system, prepare malt with insufficient dissolution and reduce the loss of malting.
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