What effect the brewhouse yield The brewhouse yield usually be marked by the percentage of leaching volume in wort and initial feeding volume. And this percentage is usually between 74%-79%. More higher, more better. So, ...
Wort aeration As we all know, beer fermentation needs numbers of yeasts and yeast propagation requires oxygen so that the yeast can propagate efficiently and the beer goes into fermentation quickly. Therefore, we must sup...
The characteristic and notice matters of decoction mash method 1)Adopt decoction mashing method, it can strength starch gelatinization and liquefaction. 2)Adopt decoction mashing method, it can make up some disadvantages ...
Safety valve and bung valve When considering the optional configuration, many customer feel confused for safety valve and bung valve. Both of them are related with pressure. In general, safety valve is necessary, safety v...
The measures for lautering difficulty Generally there are two measures we can do when the wort lautering met some difficulties: Pushed water from bottom or Braised the grain bed. The detailed operations as below: 1.Pushed...
Factors on fermenting There is some factors influence on the fermenting and beer quality. 1.The yeast type 1)Normal fermenting speed and ultimate fermentation degree,in a certain fermenting time,it could reach to a certai...
The comparison between decoction mash and infusion mash The common mashing method consists of decoction and infusion. There are many differences between them, such as equipment, operation, investment, ingredients requirem...
Successful Close for 2017 Drinktec Exhibition I. Germany Munich International Beverage and Liquid Food Fair(Drinktec) is sponsored by Munich International Expo, which began 1951 and held in Munich Germany every four years...
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