How to identify the boiling state and effect of wort in the brewing process? 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.