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Brewing beer is an intricate process that can be difficult to troubleshoot when things go wrong, especially if you've just opened up a microbrewery or are an amateur brewer. While these common issues can make you feel like you're in over your head, it can be easy to diagnose and fix with the right knowledge and resources. 1. Slow fermentation. The best fix for slow fermentation is typically to ensure no residual residue from disinfectants or cleaners used in or on fermentation tanks before filling with ingredients. Residual contaminants from disinfectants, in particular, can eat away at yeast, leading to a slower fermentation process. Make sure that all residue has been cleaned off, and then pitch your yeast again to see if the problem is resolved. Another common cause of slow fermentation is not using enough yeast. While the proportion will vary based on the size of your brew operation and the type of beer being brewed, a good rule of thumb stands at ratios of 1:10 and 1:20 relative to factors such as the amount of wort, the fermentation temperature, and the beer's original gravity. Temperature will be a key factor in fermentation speed as well. Most ale yeasts prefer temperatures between 60-75 F. In contrast, lager yeasts prefer slightly lower temps around 48 to 55 F. If you can maintain the right temperature range in your fermentation tanks, this could help your fermentation process move along faster. 2. Off flavours and aromas. Off flavours and aromas are usually caused by bacterial contamination. This can be caused by a number of different things, from using contaminated fermentation vessels to not sanitising properly before use. The best fix is to make sure that all brewing equipment and utensils are thoroughly cleaned and sanitised prior to use. Additionally, if you're using bottles or kegs, make sure that they're cleaned and then sanitised before use. Finally, it's important to use brewing equipment tested and rated for food contact, as this can help reduce the risk of contamination that causes off flavours and aromas. 3. Cloudy beer. Cloudy beer is usually caused by an excess of proteins and polyphenols in the wort, which can lead to a hazy or foggy appearance. This is typically caused by either not filtering the wort properly before fermentation or using too much grain in the mash. The best fix for cloudy beer is to filter your wort properly before pitching the yeast. This means running the wort through a filter or using finings after mashing or sparging. A lot of brewers find that adding Irish moss can also help reduce cloudiness. Brew the Best Beer Possible Issues in the brewing process aren't always easy to diagnose and fix, but with the right knowledge and resources, it's possible to troubleshoot common problems quickly and get back on track. With the tips in this guide, you'll be able to brew the best beer possible for a great drinking experience every time.
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