Hops, a minor ingredient in beer, are used for their bittering, flavoring, and aroma-enhancing powers. Hops also have pronounced bacteriostatic activity that inhibits the growth of Gram-positive bacteria in the finished beer and, when in high enough concentrations, aids in precipitation of proteins.

After mashing process is over, separating mash and wort asap is supposed. Otherwise, polyphenol consisted in mash liquid will bring bitterness to wort after long time’s soak. So, what effect lauter process speed?Material quality. Wort made with well-dissolved and well-crushed malt is more easy to be

Sometimes, the filtering wort is so slow or even stop up, then it will takes longer time for wort filtering and it is not good for wort quality. The reasons for this situation may be the bad quality of the raw materials which caused terrible mashing and high-viscosity wort, or the misoperation durin