Chapter 1548

Qin Shiou motioned him casually and said to him, "in summer, you can pick up your wife and children to play for a while. As long as the travel fee is OK, you don't have to spend extra money on food, drink and accommodation when you come to us."

Kapalai Han smiled twice and didn't answer directly. He took some photos and a video. When the time was almost up, he came back to guide them to make wine.

At the end of saccharification, it is necessary to filter while it is hot. Kapalai uses a large glass to filter. At first, the filtered wort is very turbid. He explained: "it contains a lot of insoluble malt fragments. You have to pour them back into the incubator and repeat it several times."

Sure enough, after repeated filtration several times, the wort was still very thick, but gradually clarified.

After filtration, it is boiled. At this time, what is left in the incubator is malt waste. The wort has been dissolved in warm water, and then it should be boiled over a high fire.

Kapalai brought hops. Qin Shiou asked him if he made it himself. He said with a smile: "no, there are many on e-bay. You can choose your favorite tastes, both expensive and cheap. I buy them cheaper."

He then explained to the public that the previous process of dissolution and filtration can be omitted, but boiling is necessary. First, boil hops and put them in hops α Boil with acid; Second, precipitate the protein in the original wort to make the beer clear and stable; Third, sterilization.

After boiling for a period of time, Kapalai asked the black knife and trigger to bring down the pressure cooker and put it into the refrigeration box on the production line: "I usually use water bath for cooling, but it's better to have a refrigeration box. The temperature of the refrigeration box is constant. It's best to set it at about 25 degrees and put it for half an hour to activate yeast."

At this time, Kapalai started the brewing of the second batch of beer, which was to repeat the previous process. There was still ten kilograms of malt useless. He handed the task to Qin Shiou, who conducted it and guided him nearby.

Half an hour later, after the refrigeration, Kapalai inserted a tube into the connection of the pressure cooker and said it was filled with oxygen to facilitate the proliferation of yeast. After oxygenation for a period of time, pour the activated yeast paste into it and put it back into the incubator again, but this time the incubator is adjusted to about 20 degrees Celsius.

After all this, Kapalai clapped his hands and said, "basically, that's it. Give the rest to the yeast, who will try to make a box of good beer."

Qin Shiou asked if there was no need to worry about it in the future. Kapalai said that there was no need to worry about the next four days. Beer should be fermented independently for four days. There was a kind of air valve on the incubator, which could only let the air out but not in. In this way, the carbon dioxide produced by fermentation could be discharged, the air pressure in the container could be balanced, and no miscellaneous bacteria could be entered into the container.

"It takes four days to drink beer? Can't you drink it directly? " Qin Shiou asked, with a disappointed expression on his face.

Kapalai said, "Mr. Qin, you have to be patient. Four days is fast. You have special tools. If you use my set of equipment, you have to wait seven days."

"However," he said, "we also have fresh beer tonight. I brewed a batch of beer in front. It's very fresh. I'll just drive over at night. I don't have a car, so I can't bring it."

Hearing this, Qin Shiou was happy again. Some beer would be good.

Kapalai gave them an introduction to the final work. He said that the next ten hours were the main stage of fermentation. There would be a large number of carbon dioxide bubbles in the wort, and the fermentation became more and more intense, resulting in more and more bubbles.

"At this time, the whole beer house will smell of wine, so don't let the children in. My two sons stayed in my beer house for too long. As a result, they learned to drink when they were young. Now they have become drunks like their father." Kapalai said and smiled. When he mentioned the child, he would show a thick kindness on his face.

"Four days later, the fermentation is almost over. At that time, you can open the box and taste the fermented beer, but the beer is not completely ready."

"I have to go to work at that time. Maybe I don't have time to come. Mr. Qin, you should remember that at noon that day, you have to add about a pound of sugar to the fermentation barrel. The sugar dissolved in cold boiled water can be maple sugar, or it may have a better flavor. With these sugars, yeast will conduct secondary fermentation in the beer bottle to produce carbon dioxide, increase the flavor of beer and produce more taste changes. "

"At the end of this fermentation, you prepare beer bottles, bottle them into the refrigerator, and wait a week for them to brew inside. At that time, the taste is the best!"

"Or, you can use the barrel to hold it. That's what I do, because I don't have so many bottles, and it's convenient to use the beer cup to drink with the barrel. It tastes a little worse, but it's cool to drink like this, isn't it?"

Kapalai carefully told him the following things. He said that he would come back next week and install two more production lines for the beer hut, but it would use his family workshop tools. There were too many people in the fishing ground and one production line was not enough to drink.

He brews two barrels of fresh beer at home. Qin Shiou pays him according to the market price, together with the money for malt. Kapalai helps him brew beer to make money, so he can't treat others badly.

Put away the money, Kapalai smiled happily and kept saying thank you.

Qin Shiou patted him on the shoulder and said, "you don't need to thank me. You deserve it, don't you? If you have to thank me, make me a big dinner. "

Kapalai patted his chest and said confidently, "give it to me. I've been baking short tailed babblers these two days. Song likes them very much. He can eat one at a time."

In the evening, we began to prepare dinner. After the short tailed babblers arrived at the fishing ground, the hairy scale fish also came. After the high tide every day, a large number of hairy scale fish would stay on the beach.

Qin Shiou casually fished a lot of fat hairy scale fish. He fished hairy scale fish cultured in the fishing ground. After the improvement of Poseidon consciousness, the taste is much better and fatter than that of wild hairy scale fish.

The most suitable thing for scaly fish is frying. These small fish have only the length and thickness of their fingers and do not need any treatment. Because the sea water in the fishing ground is particularly clear, it is OK to fry them directly after fishing.

Put up the oil pan, dip the scallop in the paste and throw it into the oil pan. It immediately turns burnt yellow. There are eggs in the batter, which is not only fragrant, but also chewy.

Qin Shiou fried the first pot and gave Kapalai some to taste first.

Kapalai ate half, then raised the remaining half, looked carefully, and exclaimed, "God, why is the fish so full of fish seeds?! It's so delicious. I've never eaten such delicious fried fish! "

It's no exaggeration for him to say so. Hairy scaled fish is also one of the most popular varieties of Daqin seafood. Because it is rich in fish seeds, Daqin hairy scaled fish is rated as the most suitable seafood for children and the elderly by some healthy food media.