Basic Yeast Recovery ProcessPreparation:Begin preparation four hours to the night before kegging or bottling.Ensure all containers and tools (spoons, funnels, tubes, etc.) that come into contact with the yeast are thoroughly cleaned and disinfected.Collection:Pour the remaining yeast and sediment fr

Main Material Types1. Stainless Steel304 Stainless Steel: The most commonly used food-grade stainless steel, offering excellent corrosion resistance and mechanical properties.316 Stainless Steel: Contains molybdenum for enhanced corrosion resistance, particularly suitable for highly acidic environme

Learn the Basics of ExtractsExtract brewing is a simplified process compared to all-grain brewing, skipping a major step (the mash room) and shortening brewing time. There are two main types of extracts:Dry Malt Extract (DME)This is a powdered concentrate of wort produced by spray drying, which comp

Causes and Classification of Alcohol FlavorsThe term "alcohol" in beer typically refers to ethanol (CH₃CH₂OH), the primary alcoholic product of yeast fermentation. However, beer may also contain other alcohol compounds, collectively known as "fusel alcohols," including:Isoamyl alcoholPropanolIsobuta