Beer always contains some form of phenols (phenols and polyphenols, etc.), such as tannins (directly derived from hops and malt). Although low levels of polyphenols can increase the taste of beer, high levels of polyphenols can cause dryness and astringency.When beer glasses are described as phenols

Breweries use yeast to transform sugar into alcohol, which is a crucial part of the brewing procedure. Yeast requires a cozy, dark place to expand. For some breweries, the ideal yeast development environment is on the top of a large container of fermenting beer. A yeast brink system develops an idea

The dirt on the walls of the fermenter is a mixture of inorganic and organic matter, which is difficult to clean with a single cleaning agent. If only caustic soda is used for fermenter cleaning, it only serves to remove organics. Only when the cleaning temperature reaches above 80 ℃, can the cleani