Adding wheat malt to craft beer is no longer the patent of white beer. Other types of craft beer have also begun to add wheat malt, and the taste is more fragrant.Wheat Grain QualityThe amylase produced by wheat is very suitable for making craft beer, and the enzyme activity of wheat is high.

Once the malting process is complete, mashing is the next process after developing the beer. This is the beginning of the sweet juice process that turns the whole mix into wort, to which the manufacturer needs to add yeast to start the basis of fermentation.

How to choose a reliable beer fermentation tank is very important. The business of beer technology and fermentation costs requires attention to detail when buying a beer fermenter. The craft beer industry has a wide variety of fermenters. You need to choose beer craft equipment with unique fermenters. It can be tapered. Our winemaker shares how to choose a domestic fermenter?

​The high residual alkalinity of brewing water can affect many important biochemical changes in the process of beer production. For malt that is normally germinated and baked, the pH of the mash is about 5.8, and the pH of the wort is about 5.65; in general, the pH of the brewing water can be increased or decreased by 0.3 for every 10dH change in the residual alkalinity of the brewing water. , so the residual alkalinity will have a series of effects on the brewing process of beer.