Qin Shiou signaled him casually and said to him: "In the summer, you can take your wife and children over to play for a while. Just travel expenses are enough. When you come to us, you don't have to spend extra money on food, drink, and accommodation."

Capale smiled twice without answering directly. He took some photos and videos, and saw that the time was almost over, so he came back to guide them in making wine.

After the saccharification is over, you have to filter while it is hot. Capale filters it with a large glass. The wort filtered out at first is very turbid. He explained: "It contains many small pieces of insoluble malt. You have to pour it back into the insulated box and repeat it a few times."

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

After filtration, it will boil. At this time, what is left in the incubator is malt waste. The wort has dissolved into warm water, and then boils over high heat.

Capalai 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. Some are expensive and some are cheaper. The ones I bought are cheaper."

He then explained to everyone that the previous dissolution and filtration process could be omitted, but boiling is necessary. First, boiling hops and boiling the a acid in the hops; second, precipitate the protein in the original wort to make the beer clear and stable; third, sterilize.

After boiling for a while, Capale asked the black knife and trigger to take the pressure cooker down and put it in the refrigeration box on the production line: "I usually use a water bath to cool it, but it is better to have a refrigeration box. The temperature of the refrigeration box is constant. It is best to order it at about 25 degrees and put it for half an hour to activate the yeast."

Taking advantage of this time, Capale began brewing the second beer, which was to repeat the previous process, and there were still ten kilograms of malt. He handed over this task to Qin Shiou, who would carry out it and guide him by himself.

Half an hour later, when the refrigeration was over, Capale inserted a tube into the joint of the pressure cooker. He said that it was oxygenated inward to facilitate the proliferation of yeast. After oxygenation for a period of time, poured the activated yeast paste in it and put it back into the incubator again, but this time the incubator was adjusted to about 20 degrees Celsius.

After doing all this, Capale clapped his hands and said, "It's basically it. Leave the rest to the yeast, and they will work hard to make a box of good beer."

Qin Shiou asked if you don’t have to worry about it in the future. Capalai said that you don’t have to worry about the next four days. The beer will have to ferment on its own for four days. There is a gas valve on the insulated box, which can only let the air go out and not in after opening it. This can discharge the carbon dioxide generated by fermentation to balance the air pressure in the container, and ensure that there are no mixed bacteria entering 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.

Capale said: "Mr. Qin, you have to be patient. Four days are quick. You have special tools. If you use my set of equipment, you have to wait for seven days."

"But," he changed his subject. "We also have fresh beer tonight. I brewed a batch of beer in front, and it happened to be drinkable today. It was very fresh. Just drive to pull it over in the evening. I don't have a car, so I can't bring it."

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

Capale gave them an introduction to the final work later. He said that the next ten hours will be the main stage of fermentation. A large number of carbon dioxide bubbles will be continuously produced in the wort, and the fermentation will become more and more intense. The bubbles will be produced.

"At this time, there will be a smell of alcohol in the entire beer room, so don't let the children come in. My two sons stayed in my beer room for too long, and as a result, they learned to drink at a young age. Now, like their father, they have become alcoholics." Capale said and laughed. When he mentioned the child, his face would show a strong kindness.

"The fermentation is almost over after four days. At that time, you can open the box and taste the fermented beer, but the beer is not fully prepared at this time."

"I have to go to work then, and I may not have time to come. Mr. Qin, you have to 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 syrup, and perhaps the flavor is better. With these sugars, the yeast will be secondary fermented 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 in the refrigerator, and wait for a week to make them brew inside. The taste is the best at that time!"

"Or, you can also use a barrel to hold it, and I'm like that, because I don't have that many bottles, and using a barrel to hold it can be convenient to drink with a beer glass. It tastes slightly worse, but it's time to drink it like this, right?"

Capale carefully reminded the next thing, and said he would come back next week and install two more production lines for the beer hut, but he had to use his home workshop tools. There were too many people in the fishing ground and there was not enough one production line to drink.

He brewed two large barrels of fresh beer at home. Qin Shiou paid him according to the market price and the money from malt. Capalai helped him brew beer to make money, so he could not treat others unfairly.

After putting away the money, Capalai smiled happily and kept saying thank you.

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

Capale patted his chest and said confidently: "Leave this to me. I have been baking short-tailed squids these two days. Song likes it very much. He can eat one at a time."

In the evening, we started preparing supper. After the short-tailed squids arrived at the fishing ground, the capelin also came. After the tide rises every day, a large number of capelin remains on the beach.

Qin Shiou casually got off the net and caught a large pile of compost scattered fish. He caught scattered fish farmed in the fishing ground. After the improvement of the consciousness of the sea god, the taste was much better than that of the wild scattered fish.

The most suitable thing for capelin is frying. These small fish are only length, thickness, and do not need to be treated. Because the sea water in the fishing ground is particularly clear, it is enough to fry it directly after fishing.

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

Qin Shiou fryed the first pot and gave him a few of them to taste.

Capale ate half of it in one bite, then raised the remaining half and looked carefully, exclaiming: "God, why is the fish roe so full?! It's so fragrant. I've never eaten such a fragrant fried fish!"

It is no exaggeration to say this. 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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Chapter completed!