How to lauter the wort 1

How to lauter the wort 1 After mashing, we need to lauter the mash and get the wort. So, how to lauter the wort? There mainly has seven steps(this method is based on separated mash tun and lauter tun). 1. put into the hot...

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Composite hot coagulation and cold coagulation

Composite hot coagulation and cold coagulation Hot coagulation The composite shaped by protein and polyphenols or by protein and polyphenol oxide, which is not dissolve when heating. And it separate out as coagulation for...

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How to store and manage malt

How to store and manage malt The malt, as brewing material, is crucial for beer brewing. Its quality would affect beer flavor directly. Therefore, the malt should be stored and managed strictly. 1.The warehouse which stor...

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The basic changes when wort boiling

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 ...

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The method for mixing the milled malt with water during brewing

The 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...

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Infusion mashing

Infusion 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...

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The influence of mash concentration during beer brewing

The 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 ...

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The extractum constitutes in the wort

The 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...

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