How to improve the hop utilization? Based on the traditional hop adding technology, there is only 50% Alpha acid being resolved in wort and isomerized to Isoalphaic acid, but after wort cooling, fermentation, cold aging a...
How to raise utilization of brewhouse unit Raise utilization of brewhouse unit means to speed up circulation of brewing and to shorten elapsed time. Accordingly, we could raise brewing batches per day. 1.Shorten elapsed t...
The reasons of uncomfortable bitterness for beer Normally, the beer bitterness mainly from the isomerization product (Isoalpha acid) inside of hop resin, it is more tasty and comfortable, disappear after drinking. But som...
The 2 Glycol chiller types for beer equipment We are beer equipment manufacturer in China. The glycol chilling system is important for cooling wort and beer. We met brewmasters, some of them buy glycol cooling system from...
Wort lauter grant operation tips for micro beer equipment II --When the wort inlet is on bottom of kettle In micro beer equipment, the wort lauter grant is connected with wort outlet on lauter tank and the wort inlet at b...
The 1200L beer brewing equipment micro brewery arrived in Mexico For establishing a new micro brewery, it is really a work full of patience. From making initial brewing plan to final opening, at least one year or even 2 y...
The 500L beer brewery plant show on Korea International Beer Expo Everyone should have ever heard that The whole years work depends on a good start in spring. Yes, we Tiantai is doing efficient preparation for our beer br...
Adding saccharides or syrup to wort In some craft beer brewery , the brewmaster might add extra saccharides or syrup to wort during mashing in order to improve fermentation degree and lower color degree. This process is v...
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