After the first wort (original wort) is filtered, a certain amount of extract remains in the wort layer. In order to ensure the utilization rate of raw materials, this part of the extract needs to be recovered, and these soluble components can be washed out with hot water. The process is called scouring.

Causes of turbidity and precipitation in beer1. Biological turbidity:In short, bio-turbidity of beer occurs for two reasons:First, the fermentation process contaminates other microorganisms, causing the death temperature of beer to rise.

The pH value of mash is closely related to the action of phosphatase contained in malt and the residual alkalinity of brewing water.Inorganic phosphate is necessary for yeast metabolism and acidity buffering in wort, and it is almost entirely derived from organic phosphates in barley malt.