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Tiantai BlogIJun 17, 2021IJosie I

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...

Tiantai BlogIJun 17, 2021IJosie I

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 ...

Tiantai BlogIJun 17, 2021IJosie I

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....

Tiantai BlogIJun 17, 2021IJosie I

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....

Tiantai BlogIJun 16, 2021IJosie I

The advantages of dimple plates for fermenter and BBT

In general, there are two types glycol jacket for fermenter&BBT, dimple plate and belt. For nano or micro brewery, the dimple plate is more suitable....

Tiantai BlogIJun 16, 2021IJosie I

What is the first wort during beer brewing process?

There are mainly two stages for the lautering of the wort. In the first stage, the grain bed paly the role of filter layer and separate the wort from mash, the wort now called “the first wort”. In the second stage, ...

Tiantai BlogIJun 16, 2021IJosie I

What is the ratio of malts to water?

The ratio of material to water just mean the ratio of raw materials and water used in mashing. It depends the concentration of the first wort. In general, we will get the first wort with 16 °P with 100kg raw materials ...

Tiantai BlogIJun 16, 2021IJosie I

What is the wet malt milling?

Wet malt milling means that: Malt is steeped in hot water( about 50℃) for 15~20min, then put them into the double rolling miller(0.35~0.45μm for the gap between two rollers) when the water content in malt is up to ab...