During the main fermentation period, the focus of technical control is temperature, concentration and time, which restrict each other and complement each other. When the fermentation temperature is low, the concentration decreases slowly and the fermentation time is long.

Causes of turbidity and precipitation in beer1. Biological turbidity:In short, bio-turbidity of beer occurs for two reasons:First, the fermentation process contaminates other microorganisms, causing the death temperature of beer to rise.

After opening the bottle cap to decompress the beer, sometimes abnormal foaming and drinking will occur, and even a bottle of wine will spew out more than half of the bottle. This is a disease of beer, called beer gushing.Factors that cause beer gushing:1. Main factors(1) Wet barleyA lot of molds gr

We all know that the taste of beer is smooth and glycolic, delicate and light, hoppy and malt.Unforgettable, do you know what ingredients in the beer combine to create such a taste?