.jpg)
The requirements of the agitator size in mash tun
We all know the mash tun with bigger capacity shoud with heating and stiring function. It is very portant about the design of the agitator size, its rotating rate should corresponding with the diameter of mash tun, whose ...
Read More.jpg)
What is the storage conditions for the finished beer?
The storage conditions of finished beer is confirmed by characteristics, for specific storage conditions need to meet follow demands:...
Read More.jpg)
How much hops is needed for dry hopping
Thisis real a question with various answers. Buttherealanswertothequestionofhowmuchissimply,“asmuchas youwant.” A“normal”measurementfordryhoppingisbetween1–2oz.(28–56g)ofhopsfo...
Read MoreWorking principle of the wort grant
In recent years, more and more customers prefer to equip wort grant for their brewing system, especially for the brewhouse with bigger capacity. The wort grant also be called buffer tank. We all know the location of...
Read More.jpg)
How to control the PH of mash?
The PH of the brewing water at about 6.8-7.2 generally. The PH will be a bit lower after the milled malt was feed in, since the acidoid inside of the malt was dissolved out. But the PH now cannot meet the requirements o...
Read More.jpg)
How to avoid the mash oxidation
During mashing process, the existence of oxygen is easy to cause mash oxidation, which will make beer color become darker, poor stability of flavor, reduce the decomposition of starch. So we must take effective measures ...
Read More.jpg)
Wort boiling during beer brewing process
It begins to be heated and boiling when wort goes into kettle tun. Generally, the boiling time is calculated when wort temperature rises up to 100 degree C. The reasonable boiling time is about 70-90 min....
Read More.jpg)
Wort cooling when brewing beer in brewery
Wort cooling The wort after mashing must be cooled to fermenting temperature(10-20℃) with 30-40 minutes. For your choice, we designed two solutions to cool the wort....
Read More
