​In the second half of the wort boiling or before the end, take a sample of 250-300ml with a clean triangular flask, put it in the saccharification room at room temperature, cool down to room temperature, observe the wort in the triangular flask, there should be flocs at the bottom of the bottle Or muddy precipitation, the wort in the bottle is evenly distributed with a large number of aggregates, which can be flake, flocculent, etc. The wort is basically clear and transparent, and the smell of the wort has a refreshing hop aroma and malt aroma, and there is no other foreign smell , tasting with obvious sweetness, bitterness and malt smell. Then place the triangular flask in a refrigerator at about 10°C overnight (or for more than 12 hours), and observe the change of the turbidity of the wort.

As the saying goes, people rely on clothes and horses rely on saddles, and products are no exception. A good product is the foundation for developing a market. If the foundation is laid well and a good marketing plan is added, it is the best match. In the marketing plan, the packaging design with co

DEGONG brewery systems are available with three different tank technologies:1. Separate fermentation and storage tanks2. UNI-tanks, which are used both as fermentation and storage tanks3. CCF and CCT as cylindro-conical fermentation and storage tanks Every beer production ends in the pressure dispen

If you are curious about subjects involving beer…This is the place for you! Our content is made to give you the perfect experience in the beer culture. BEER INGREDIENTSThe main ingredients for brewing beer are straightforward and reliable: Malt, Hops, Yeast, Water, and Additives or Adjuncts. Sometim