During the brewing process, wort boiling is a complex process of physical and chemical changes. These changes are complicated, and it is difficult to take into account the favorable conditions of all changes at the same time.

First wort filtrationThe filtration time of the first wort is generally about 60min. If the advanced new filter system is adopted, combined with good tillage operation, the filter time can be reduced to less than 60min.When the reflux wort is clear and the reflux is over, open the valve that enters

In the process of beer brewing, the invasion of heterogeneous microorganisms is inevitable. The growth and reproduction of these microorganisms make use of wort (very good medium) or nutrients in beer, resulting in difficulties or abnormality in subsequent production, resulting in precipitation, pre

HERMS (Heat Exchange Recirculating Mash System) Transfering Strike Water from the HLT to Mash Tun in a HERMS configurationIn order to control fermentability of the wort as well as the type of body desired within a beer (e.g. full body for a stout, medium body for an English ale, or light body