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%).

A good brewery knows that you can’t rely on the same old thing indefinitely. Innovation should be something you strive for as a brewer because it’s fun to expand your knowledge, and customers want to try new things from the breweries they enjoy. A great way to introduce a new beer into your lineup i

What are the two main yeasts in beer brewing?No two yeast strains have the same characteristics. The two main types of yeast used in beer equipment are: ale yeast and lager yeast.

Craft beer equipment requires a wealth of raw materials, many of which are malt. Malt plays a wonderful role in the making of beer. It can be fermented by yeast through a specific process to ensure that it can be directly made into beer. Our brewmaster will explain how the malt used in the manufacture of beer equipment affects the beer.