Golden Fishery

Qin Shiou signaled him to be casual, and said to him: "In summer, you can take your wife and children over to play for a while, as long as the travel expenses are enough, you don't need to spend extra money for food, drink and lodging when you come to our place."

Kapalai smiled and did not answer directly. He took some photos and a video, and came back to guide them in wine making after checking that the time was almost up.

After the saccharification is over, it needs to be filtered while it is hot. Kapalai uses a large glass to filter. The wort filtered out at first is very cloudy. He explained: "It contains a lot of small insoluble malt fragments, which have to be poured back into the incubator and repeated several times. Enough."

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

After filtering, 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 boiled with high heat.

Kapalai brought hops, Qin Shiou asked him if he made it himself, he smiled and said: "No, there are some on e-bay, you can choose the flavor you like, there are expensive ones and cheap ones, I bought them all more Cheap."

He then explained to everyone that the previous process of dissolving and filtering can be omitted, but boiling is necessary. One is to boil the hops to extract the A-acid in the hops; the other is to separate out the protein in the original wort to make the beer clear. stable; the third is sterilization.

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

Taking advantage of this time, Kapalai started brewing the second batch of beer, which was to repeat the previous process, and there were still ten kilograms of malt that were useless. He handed over this task to Qin Shiou, who will carry it out, and guide himself beside him.

half an hour later. When the refrigeration was over, Capale inserted a tube into the pressure cooker connection. It is said that this is oxygenated to facilitate the proliferation of yeast. After oxygenating 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 at about 20 degrees Celsius.

After finishing all this, Kapalai clapped his hands and said: "Basically, that's it. The rest is left to the yeast, and they will work hard to make a good case of beer."

Qin Shiou asked if he didn't care about it in the future. Kapalai said that there is no need to worry about the next four days. The beer will be fermented for four days. There is a kind of air valve on the incubator. The air pressure is balanced to ensure that no bacteria enter the container.

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

Capale 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 changed the subject. "We also have fresh beer tonight. I brewed a batch of beer earlier. It happens to be drinkable today. It's very fresh. It's good to drive here at night. I don't have a car, so I can't bring it here."

After hearing this, Qin Shiou became happy again, some beer would be nice to drink.

Kapalai gave them an introduction to the finishing work. He said that the next ten hours were the main stage of fermentation. There will be a large number of carbon dioxide bubbles continuously produced in the wort, and the fermentation will become more and more intense. More and more bubbles are produced.

"At this time the whole brew house will smell of alcohol, so don't let the children in. My two sons just stayed in my brew house for too long, and as a result, they learned to drink at a young age, and now they are with theirs. Like his father, he became an alcoholic." Kapalai laughed, and when he mentioned the child, his face would show a thick kindness.

"After four days the fermentation is almost over, at which point you can open the case and taste the fermented beer, but the beer is not quite ready yet."

"At that time, I have to go to work, and I may not have time to come here. Mr. Qin, you have to remember that at noon that day, you have to add about a pound of sugar to the fermenter. The sugar dissolved in cold water can be maple syrup, maybe the flavor is better. Yes Without these sugars, the yeast will carry out secondary fermentation in the beer bottle to produce carbon dioxide, increase the flavor of the beer, and produce more taste changes."

"This time the fermentation is over, you prepare the beer bottles, bottle them and put them in the refrigerator, wait a week for them to brew inside again, and the taste will be the best at that time!"

"Or, you can also use barrels, which is what I do, because I don't have so many bottles, and barrels make it easier to drink in beer glasses, and the taste is a little bit worse, but it's the way it should be, isn't it? "

Kapalai told the next thing in detail. He said that he would come back next week and install two more production lines for the beer hut, but he had to use his family workshop tools. The fishing ground was too crowded. The production line is not enough to drink.

He brewed two barrels of fresh beer at home. Qin Shiou paid him the market price together with the malt money. Kapalai brewed beer for him to make money, so he couldn't treat others badly.

Putting away the money, Kapalai smiled happily and kept saying words of thanks.

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, then cook me a good dinner."

Kapalai patted his chest and said confidently: "Leave this to me. I have been roasting the short-tailed fulmar for the past two days. Song likes it very much. He can eat one every time."

In the evening, dinner preparation begins. After the short-tailed fulmars arrive at the fishing ground, capelin schools also come. After high tide every day, a large number of capelin will stay on the beach.

Qin Shiou caught a lot of fat capelin with a random net. What he caught was capelin raised in fish farms. After the sea god consciousness improved, the taste was much tastier and fatter than wild capelin.

Capelin is most suitable for frying. These small fish are only finger-length and thick, so they don’t need any treatment. Because the sea water in the fishing ground is extremely clear, they can be fried directly after being caught.

Set up the oil pan, dip the capelin in the batter and throw it into the oil pan, it immediately turns burnt yellow, and there are eggs in the batter, which is not only fragrant, but also particularly chewy.

Qin Shiou fried the first pot and gave Kapalai a few for him to taste.

Kapalai ate half of it in one bite, then held up the remaining half to look carefully, and exclaimed: "God, why is the roe of this fish so full?! It's so fragrant, I've never eaten such a delicious fried fish! "

It is not an exaggeration for him to say that. Capelin is also one of the most popular varieties of Daqin seafood. Because it is rich in fish roe, Daqin capelin has been rated as the most suitable seafood for children and the elderly by some healthy food media. (to be continued)

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