The technique of wort boiling The technique of boiling wort is related to boiling time,boiling intensity,adding hops,wort concentration and PH etc.,and wort pumping factors. I.Boiling time When the wort is added in to the...
How to chose your false bottom for the brewery We are brewery equipment manufacture in China. We all know that the false bottom inside the lauter tun is used to support and form the grain bed, so the wort get filtered by ...
Fermentation Degree The sugar in the wort is broken down by the yeast,it could generate the ethyl alcohol and CO2 and other fermentation by-product.Because the specific gravity (SG) of sugar ,amino acid and mineral salt i...
How to calculate the volume of fermenter and amount of yeast For example, Condition: One conical fermenter, total height 9.4m, diameter 4.2m, conical bottom height 3.6m. Question 1: How many liters of beer can be filled i...
What is cold break Cold break is a catch-all name of precipitate produced in wort cooling process. Although cold break start to form at 70℃~55℃, most of cold break form in wort cooling. Consisting of mainly protein an...
The factors which can influence beer taste stability The beer taste stability can influence by many process factors. Expect for malt and wort quality, complete brewing process is important, for example: 1)Malt Varieties M...
Why my beer tap tower with too much foam? Many of customers may have one problem during beer selling on taps - too much foam produced. So how come you have this question and how to solve it? There are some small tips that...
What is hot break in brewing Hot break is insoluble high-molecular-weight nitrogen concretion produced in beer boiling process, which is mainly consist of protein whose diameter is between 30-80m and polyphenol. In boilin...
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