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.

Yeast 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%).

Ideally, the brewing process should be tightly controlled within a narrow temperature range for best results! Failure to take the proper steps to properly regulate the thermal aspect of beer production is a costly mistake many new brewers make and it can result in an unsatisfactory product.