During secondary fermentation, some physical reaction, chemical reaction and biological reaction are still going on slowly to improve the final flavor of beer. For example,After primary fermentation, the beer temperature should be 3-5℃ in order that the fermentable sugars left (such as maltose and m

The excessive consumption of beer is associated with weight gain, cirrhosis, and a long list of health issues. But there has to be some benefit to drinking beer… right? After all, beer is mostly made of natural ingredients like cereals, yeast and water.And in moderation, especially, it doesn’t lead

Both commercial brewers and homebrewers are doing their best to reduce the oxygen content in the finished beer. The oxygen in the finished beer will destroy the long-term stability of the beer’s flavor and clarity, as well as cause peculiar smells. The oxidized beer will show a paper peculiar smell