Whether the wheat soaking is over or not is ultimately determined by the degree of wheat soaking. For the same batch of barley, the degree of soaking will affect the germination process and wheat

Bud quality has a certain impact. When soaking wheat is too high:

(1) has an influence on germination in the production process, which is mainly caused by the rapid growth of green malt, vigorous respiration and rapid temperature rise of wheat layer.

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The accumulation and high heat of malt, the leaf buds and root buds of malt are long and easy to entangle into a ball, and it will stink and heat up, which will lead to great loss in malting.

(2) The maltase activity is high, the content of α -amino nitrogen is high, the color is deep, and the acidity is high, so the beer exists.

Light taste, dark color and poor foam quality.

When the steeping of wheat is too low:

(1) In the production process, the growth of green malt is slow, the root buds are easy to dry up, the temperature rise is uneven, the malt leaching rate is not high, and the dissolution rate is high.

Slow, hard particles.

(2) The produced maltase has poor activity, insufficient protein solubility and low content of α -amino nitrogen. Malt is separated by cell wall

Poor digestion leads to high glucan content,

It is easy to leach in the saccharification process, which affects the filtration speed of wort.

Slow saccharification and transparent wort.

The degree is poor, and the leaching rate is reduced because there are many hard powder particles and glass plasmids in malt.