What's the secret of hops sauce?

1, prepare leek, an apple, ginger and garlic.

2. Subtract the stem from the chives, leaving only the corolla. Wash leek flowers, dry them in the sun and grind them with water.

3. Peel the apple and cut it into small pieces for use. Add chives and grind slowly. Add apple slices and garlic.

4, put the right amount of salt and liquor, you can put a little more, pickled food, more salt has an antiseptic effect. Stir well, cover, and put in the refrigerator for sealing and pickling. You can eat it in a week.

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What problems should we pay attention to?

Hop addition is generally divided into three ways: early addition, late addition and dry throwing. Early addition generally refers to the addition of hops in the early or middle stage of boiling; Late addition means adding before the end of boiling; Dry jumping, also called dry jumping, generally refers to the practice of putting hops into cooled wort or tender beer.

First of all, the high-content solid residue generated during the addition of hops needs to be centrifuged before filtration. If there is no centrifugation, the service life of the filter membrane will be greatly reduced. In addition, the absorption of solid residues will lead to the loss of beer, and there may be related problems such as oxygen absorption.

Secondly, when hops are added in the cooling stage, there is no risk of bacterial contamination.

Many people are worried that adding hops in fermentation or post-storage stage will lead to bacterial pollution. We all know that hops have five functions in beer brewing: adding bitterness to beer, clarifying wort, promoting the formation of foam, giving beer flavor and inhibiting the formation of bacteria. The bacteriostatic effect shows that the fear of bacterial infection is unnecessary.

References:

? Baidu encyclopedia-leek flower sauce