I believe that friends who are familiar with craft beer know that German craft beer is good, so what is so good about it?1. The Real Beer ActThis is a legal guarantee to guarantee the quality of German craft beer.

Today, I would like to share with you the washing tanks of the equipment in the operating specifications of craft beer equipment.

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.

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%).