Tiantai Blog|Grainbrew-Leading manufacturer of craft brewery equipment, turnkey brewing systems made in China

Tiantai BlogIDec 21, 2019IAbby I

The reason Of thick mash

The reason Of thick mash In the brewing process, sometimes the mash will be too thick when the mash is heated to definite temp, which will make the temp of mash increased slowly or even stopped increasing. This phenomenon...

Tiantai BlogIDec 21, 2019IAbby I

Why does wort have to be boiled for 60 minutes?

Why does wort have to be boiled for 60 minutes? Introduction: Wort is an unfermented beer. And due to the low fermentation process, nobody would want to drink this beer and wort simply tastes bad and light. So now you ima...

Tiantai BlogIDec 13, 2019IDamon I

2019 Breweries Travel to Australia II

After 2019 Brewcon finished, we flied to Golden Coast, Brisbane and Sunshine Coast to visit some cusotmers. The photo was taken at Blackhops Brewery who is our old friend....

Tiantai BlogIDec 13, 2019IDamon I

2019 Breweries Travel to Australia I

Australian local craft beer is in full swing, and Brewcon(Brewers Conference) is the annual gathering of local brewers. This year, we were fortunate to participate in Brewcon in Melbourne in 2019 and then visited some o...

Tiantai BlogINov 23, 2019IAbby I

GRAINBREW-TIANTAI Beer Equipment on BrauBeviale 2019

GRAINBREW-TIANTAI Beer Equipment on BrauBeviale 2019 TianTai attended the BrauBeviale 2019, and our two vessel 500L brewhouse was showed on the fair. Absolutely, TIANTAI performed very well this time. The masters in the i...

Tiantai BlogIOct 30, 2019IAbby I

Tiantai/Grainbrew will attend BrauBeviale 2019 in Nuremberg, Germany.

Tiantai willattend BrauBeviale 2019 in Nuremberg, Germany In November, Tiantai will attendBrauBeviale 2019inNuremberg, Germany, will you also be there? Exhibition date: 12th to 14th November. City: Nuremberg,Germany. Boot...

Tiantai BlogISep 11, 2019IAbby I

What is the Mashout?

What is Mashout? Before the sweet wort is drained from the mash and the grain is rinsed (sparged) of the residual sugars, many brewers perform a mashout. Mashout is the term for raising the temperature of the mash to 170F...