The basic changes when wort boiling According to process demands, the wort after lautering need to boil 1-2 hours, together adding certain hops. The bitterness and aroma substance can dissolved into wort by boiling, thus ...
Read MoreThe method for mixing the milled malt with water during brewing We all know that the malt better have a intensive mixing with the hot water during feeding process, in case caking and trying to make the enzyme totally work...
Read MoreInfusion mashing There mainly is two mashing method in normally brewing process: Infusion mashing and boiling mashing. Now, lets have a look at infusion mashing together. 一:Definition: The mash will not experience the...
Read MoreThe influence of mash concentration during beer brewing We all know that the mash concentration have a big impacts on the enzyme working, the yield and the wort quality. 1.The higher of the mash concentration, the better ...
Read MoreThe extractum constitutes in the wort In the process of mashing, it mainly produce starch decomposition product as follows: 1.Glucose:Resolved by yeast at earliest( primary fermentable sugar ) 2.Maltose and others disacch...
Read MoreHow to do step infusion with PID and PLC control Step infusion is a common brewing method in many microbreweries. It means the mash temperature would increase and keep in various stage. Take a example. There are four stag...
Read MoreThe features and notes for Decoction mashing. The most difference for decoction mashing is that part of the mash need to be heated to boiling and mixed with the unboiled mash, then the whole mash temperature will be raise...
Read MoreWhat is Hopgun? And what is the function during brewing? Today, more and more brewmaster would like to use some extra device to help to add more hop aroma to their beer, such as the Hopback, the Hopgun.. The Hopback has a...
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