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Jul 31, 2017
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Wort cooling and Wort aeration

Wort cooling and Wort aeration The wort generally was transported to the whirlpool tun when the boiling process is finished. After separated the hops and hot break, the following steps should be done quickly: 1.A quickly ...

Jul 31, 2017
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Wet-milling

Wet-milling In craft beer brewing, the malt milling usually adopts wet-milling. Firstly, steep the malt into 50℃ water for 15-20 minutes. After the water content in malt reaching 30%, convey the malt to mill (the gap be...

Jul 31, 2017
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Key technology of main fermentation process

Key technology of main fermentation process The main fermentation, also called primary fermentation, or fermentation, is the main stage of whole fermenting process. It means transfer the wort to the alcohol, co2 and other...

Jul 31, 2017
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What filter should I choose for beer

What filter should I choose for beer? The main filter way includescotton cakefilter, kieselguhr filter (or diatomaceous earth filter,DE filter), Cardboard filter, twin flow system(TFS), Cross-flow microfiltration(CMF), St...

Jul 31, 2017
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The reason for thick mash

The reason for 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 phenomeno...

Jun 23, 2017
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CIP system in Microbrewery

CIP system in Microbrewery Sanitary is very important for brewery. In Before experience , it is cleaning by brush, then flush away dirt. But this way need lot of labor, time-consuming and difficult arrive to sanitary requ...

Jun 23, 2017
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The risk of automatic brewery system

The risk of automatic brewery system More and more brew masters prefer high level automatic beer system, it will help to save labor and easy operate. The brew master do not need to go up and down stairs to operate the val...

Jun 23, 2017
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What will influence the higher alcohols in beer?

What will influence the higher alcohols in beer? The higher alcohols is one of the mainly by-product during beer fermentation. Generally the higher alcohols in good light beer should better within 50-90mg/L. It is also th...