Brewing equipment factories want to brew craft beer with a mellow taste, and think that as long as the selected raw materials are of good quality, some brewers even think that the higher the concentration of wort, the better. So is this really the case?After saccharification is completed, the sugar

Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called 'high mash efficiency'. A low percentage (60-75%) is called 'low mash efficiency'. Since the amount of sugar in the water c

The oxidation process of beer will produce a variety of adverse factors，including the following points，which intensifies the formation of cold turbidity and oxidative turbidity, affects the abiotic stability of beer, and shortens the storage period of beer.the flavor changes, resulting in bad tastes