Golden Fishery

  Qin Shiou gestured to him casually, and said to him: "In the summer, you can take your wife and children over to play for a while. As long as the travel expenses are enough, you can come here and you won’t have to spend extra money on food, drink, and lodging."

  Capale chuckled and didn't answer directly. He took some photos and a video, and after seeing that the time was almost up, he came back and continued to guide them to make wine.

After the saccharification is over, it needs to be filtered while it’s hot. Capale uses a large glass to filter. The wort that was filtered out at first is very turbid. He explained: “There are a lot of small insoluble malt fragments in it. That's it."

  Sure enough, after repeating the filtration several times, the wort that came out was still very thick, but gradually clarified.

  After filtering, it is boiling. At this time, the malt waste is left in the incubator. The wort has been dissolved in warm water, and then it is boiled over high fire.

Kapalai brought hops. Qin Shiou asked him if he made it by himself. He smiled and said, "No, there are some on E-Bay. You can choose the taste you like. Some are expensive and some are cheaper. I bought them better. Cheap."

He then explained to everyone that the previous dissolution and filtration process can be omitted, but boiling is necessary. One is to boil the hops to cook out the alpha 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, Capale let the black knife and trigger take the pressure cooker down and put it in the refrigeration box on the production line: "I usually use a water bath to cool, but it’s 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 let it rest for half an hour to activate the yeast."

   Take advantage of this time. Capale started brewing the second beer, just repeating the previous process, and there were still ten kilograms of malt that were of no use. He handed this task to Qin Shiou. He will do it, and he will guide by himself.

  After half an hour, the refrigeration is over, and Capale inserts a tube into the pressure cooker connection. Said it is oxygenated inside, which is convenient for the proliferation of yeast. After oxygenation for a period of time, pour the activated yeast paste into it and put it back in the incubator again, but this time the incubator is adjusted to about 20 degrees Celsius.

  After doing all this, Capale clapped his hands and said: “That’s basically it. Leave the rest to the yeast, and they will work hard to make a good case of beer.”

  Qin Shiou asked if you don’t need to worry about it in the future. Kapalai said that you don’t need to worry about the next four days. The beer will be fermented independently for four days. There is a kind of air valve on the incubator. When it is opened, the air can only not get in, so that the carbon dioxide produced by the fermentation can be discharged into the container. The air pressure is balanced to ensure that no bacteria enter 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 are fast. You have special tools. If you use my set of equipment, you have to wait seven days."

"But," he said, "We also have fresh beer tonight. I brewed a batch of beer, which happened to be drunk today. It is very fresh. It's fine to drive at night. I don't have a car, so I can't bring it. ."

   After hearing this, Qin Shiou became happy again, and some beer was good.

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

"At this time, the whole beer house will smell of alcohol, so don’t let the kids in. My two sons stayed in my brew house for too long. As a result, they learned to drink as a child. Like a father, he became a drunkard." Kapalai said and laughed, and when he mentioned the child, his face would show a strong kindness.

  "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 ready yet."

"At that time, I have to go to work. I may not have time to come. Mr. Qin, you have to remember that at noon that day, I have to add about a pound of sugar to the fermentation tank. The sugar melted in cold water can be maple syrup, or the flavor is better. Yes. Only with these sugars will the yeast undergo secondary fermentation in the beer bottle to produce carbon dioxide, increase the beer’s flavor, and produce more taste changes."

  "This fermentation is over, you prepare beer bottles, bottle them in the refrigerator, and wait a week for them to brew in the interior. At that time, the taste is the best!"

"Alternatively, you can also use wine barrels. That's how I am, because I don't have so many bottles, and using wine barrels for drinking can be convenient for drinking in beer glasses. The taste is a little bit worse, but it's cool to drink like this, isn't it? "

Capale carefully told the rest of the matter. He said that he would come back next week and install two more production lines for the beer hut, but that would have to use his family workshop-style tools. There are too many people on the fishery. The production line is not enough to drink.

  He brewed two barrels of fresh beer at home. Qin Shiou paid him at the market price, together with the money for malt. Capale helped him brew beer to make money, so he could not treat others badly.

   Putting away the money, Capale laughed happily and kept saying thankful words.

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

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

  In the evening, I started to prepare dinner. After the short-tailed hawks arrived at the fishing grounds, the capelin schools also came. Every day after the high tide, there will be a large number of capelin on the beach.

  Qin Shiou just dropped a net and caught a large pile of fat capelin. What he caught was the capelin raised in the fishery. After the improvement of Poseidon’s consciousness, the taste was much more delicious and plump than wild capelin.

  Capelin is most suitable for deep-frying. These small fish only have finger lengths and thicknesses, so there is no need to do any treatment. Because the seawater of the fishing ground is exceptionally clear, you can just fry them directly after you catch them.

  Set up the frying pan, dip the capelin into the batter and throw it into the frying pan. It immediately turns brown and there are eggs in the batter, which is not only fragrant, but also very chewy.

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

Capale ate half of it in one bite, then lifted up the remaining half and looked carefully, exclaiming: "God, how come the roe of this fish is so full? It's so fragrant, I have never eaten such fragrant fried fish! "

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