Article List
- Maintenance of steam boilers in craft beer equipmentThe boiler in the craft beer equipment is an important part. About the maintenance of the boiler in the brewing equipment, today I will share some tips for the craft beer lovers.
- Beer equipment experts tell you how to extend the life of craft beer equipment?Learn how to extend the service life of equipment with everyone today:
- Which industries are self-brewing beer equipment suitable for?Craft beer is deeply loved by people, and the birth of self-brewing equipment makes human life more convenient. With the development of science and technology, we are constantly innovating and products are constantly being updated. Now craft beer equipment has been used in all walks of life. So, whi
- Cleaning tanks of equipment in the operation specification of craft beer equipmentToday, I would like to share with you the washing tanks of the equipment in the operating specifications of craft beer equipment.
- The difference between draft beer and ordinary beerHome-brewed beer is draft beer without filtration and sterilization. Common beer varieties on the market include bottled and canned cooked beer and draft beer without sterilization. Now let's talk about the difference between the two in terms of nutrients, brewing process, raw materials, etc.
- Saccharification method in craft beer equipment processUsing various hydrolytic enzymes (or external enzyme preparations) contained in malt, under suitable conditions (temperature, pH value, time), the insoluble high molecular substances in malt and malt shaft material are gradually decomposed into soluble low molecular substances, This breakdown process is called saccharification.
- Pressure fermentation in the fermentation of craft beer equipmentPressure fermentation is one of the most commonly used methods to shorten the production cycle today.The pressure fermentation temperature is generally 10~14C, the highest is 14~20C. Keep this temperature until all the precursors of diketone are reduced.
- Yeast addition method commonly used in craft beer equipment(1) Dry addition method Put an appropriate amount of cooled wort into the yeast inoculator, then wash and save the yeast sludge, pour off the upper part of the water, and add the required amount of yeast (0.6%~0.8%) to the inoculator Inside, make the wort and yeast mix evenly.
- The difference between low temperature fermented beer (Lager) and normal temperature fermented beer (Ale)?Before the birth of Lager, beer has always been based on the brewing method of Ale. Ale means "old" in German, that is, beer brewed according to the ancient method.
- In-bottle secondary fermentation of self-brewed beerYeast is live, so the second fermentation should be done in the bottle as soon as possible after the first fermentation is complete. The characteristic of yeast is to breathe out after eating, and to turn alcohol into alcohol after eating sugar. By the time the first fermentation is complete, the beer is almost free of sugar, so no more alcohol is added (note that after the first fermentation the alcohol content will be very low, around 3%).