Stabilizers play an important role in craft beer production. In the beer brewing process, the colloidal safety of beer is realized by adding various beer stabilizers, such as protease, tannin, silica gel and PVPP, etc. Some stabilizers can be used alone or in combination, such as the combination of silicone products and PVPP. The brewmaster will talk to you about the role of stabilizers in beer production.

Brewing a high-quality beer is not so easy, because there are always some unavoidable interference factors in the brewing process, which will make the beer have one or another flavor defect. Therefore, understanding the various flavor defects of beer and their causes will help us to effectively control them during brewing, thereby avoiding or reducing their occurrence.

​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.

The composition of wort for sugar metabolism in beer production includes rich nutrients such as sugars, nitrogenous substances, hops, acidic substances, lipids, tannins, dissolved oxygen, inorganic salts, vitamins and other solids. , provides a good living environment for yeast cells, active yeast a