啤酒厂在酿造过程中会产生大量的酒糟。如果没有妥善管理，这些副产品会增加浪费和处理成本。为了减少浪费，许多啤酒厂实施了可持续的解决方案，将酒糟重新利用为宝贵的资源。这些策略减少了对环境的影响，创造了新的收入来源，并加强了社区伙伴关系。

Common Pitfalls to Avoid When Choosing Beer Brewing Equipment1. Beware of Material TrapsWhen selecting beer brewing equipment, be cautious of the material used in the manufacturing process. Some smaller manufacturers may reduce costs by substituting the recommended 304 stainless steel with 201 or 20

(1) We heat the HLT in advance at night or early morning to prepare hot water. (2) We transfer the calculated (according to the recipe) hot water (eg around 35°C) from the HLT to the MLT (the temperature can be adjusted/mixed by adding a water mixing device).

​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.