(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.

How our beer is produced.. The brewing process in 13 steps The brew house is the heart of the breweries. The size of the brew house is decisive for beer production. Our brew house is designed for 500 liters of wort per brewing process, with the double brew process we brew 1000 liters per brew day.

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