The fermented liquor after the main fermentation of wort is called green beer, also known as new beer. At this time, the carbon dioxide content of the beer is insufficient, and the volatile flavor substances such as diacetyl, acetaldehyde, and hydrogen sulfide have not been reduced to a reasonable

Generally speaking, it includes the cost of site, equipment, raw materials, labor, finance and so on. But what I want to discuss today is: communication cost, time cost, and self-learning cost. These three are the biggest costs in the craft beer industry at present.

Both the non-enzymatic decomposition of α-acetolactate and the enzymatic reduction of diacetyl are temperature-dependent. The higher the temperature, the faster the reaction. Therefore, if the main fermentation temperature is increased, or the fermentation temperature is maintained at a higher temperature before the end of the main fermentation, the diacetyl is reduced quickly, and the post-fermentation time of the beer is greatly shortened.