Home-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.

Using 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 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.

(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.