Trong ln men chnh, hai chng nm men c s dng: Ln men ni vi chng Saccharomyces cerevisiae : Khng ln men nhit di 100C

0C v ni ln b mt dch ln men, khng th ln men ng melibioza () Ln men chm vi chng Sacharomyces carlsbergensis : Ln men vi nhit tng i thp v lng xung y thng giai on cui qu trnh Khi tin hnh ln men, nhit ca dch ln men phi khng ch trong mt gii hn thch hp ( ph thuc phng php ln men chnh, loi bia ang sn xut) Cc phng php ln men chnh:

1. Ln men chm iu kin h: - Bm dich ng vo 1/3 th tch thit b ln men. Cho nm men vo vi hm lng 0,5-1 lt men ging/hl nu l men sa v 10-20% nu l dch nhn ging. - Nhit ln men 8-120C - Thi gian ln men: da vo nng dch ng la chn thi gian ln men chnh: Dch ng 14-180S: 8-10 ngy Dch ng 10-130S: 6-8 ngy Dch ng 180S: 8-10 ngy v nn tng s lng nm men mt cch thch hp. - Qu trnh ln men: 4 thi k chnh: Thi k 1 ( khong 2 ngy u): Nm men bt u pht trin, bt li ti xut hin bm thnh bnh v dn ph kn b mt thng ln men. Bt trng, mn, cht ha tan gim 0,3- 0,5 %, nhit tng khong 0,50C. Thi k 2 (2-3 ngy tip theo): Ln men mnh dn, bt nhiu, mu sm dn, cht ha tan gim 2- 2,5 % ( trung bnh 0,7-1%/24h) nhit ln men tng 1-1,5 0C. Thi k 3 (2-3 ngy tip theo): Ln men rt mnh, bt nhiu, dy, mu sm. Cht ha tan gim 2,5-3% (trung bnh 1,2-1,5%/24h), nhit ln men tng nhanh, cn theo di cht ch v khng ch nhit . Thi k 4 (cc ngy cn li): Cng ln men yu dn: bt gim, to ra mt lp vng sm trn b mt, cht ha tan gim 0,8-1% (trung bnh 0,30,5 %/ 24h), nhit gim 3-40C, nm men bt u lng xung.Qu trnh ln men kt thc 2. Ln men ni: S dng cho loi bia c mi qu, s dung sn xut bia Ale - Nhit ln men:15-20 0C - Thi gian ln men: 4-6 ngy - Dch ln men lm lnh bng nc thng - T l men ging : 0,2- 0,5 l/1hl dch ng

Trong 3 ngy u tng t nh ln men chm, sau mt phn nm men bt u l lng trn b mt, sau ni dn ln b mt dch. Trong sut qu trnh khng c s chuyn thng tng tr 3. Ln men kn v thu hi CO2 : - u im: Bia c bn vng keo v sinh hc cao hn, kh nng to bt v gi bt tt hn, CO2 tha c thu hi (c th thu 1,3-1,5 kg CO2/hl dch ln men) - Qu trnh ln men: Thi k 1 (Sau 1 ngy): Nm men pht trin v sinh sn, sau 12-24h men bt u pht trin, xut hin cc bt bong bng bm quanh thng v trn b mt ca dch ln men. Thi k 2 ( 1 ngy tip theo): Qu trnh tip tc v mnh dn, 1 lp bt vng nht nh kem ni trn b mt dch ng. Lp bt cha cc phn phn hy ca cc cht nha ng hoa houblon, protein v cn mn. Thi k 3 ( 2 ngy tip theo): t c s ln men su nht, cht kh gim 1,5-2%/ 24h ln men. Bt dy , mu sm Thi k 4 (2 ngy tip theo): S ln men gim, trn b mt dich ln men xut hin 1 lp mu nht l cn v nha ca houblon. -