During brewing, wort boiling is a complex process of physical and chemical changes. These changes are complex and difficult to take into account all the favorable conditions at the same time. To a large extent, it needs to be mastered according to the type of products and operating experience.Now le

Share Seven beer tips.1. Ale and Lager are two fermentation typeAccording to the temperature of the fermentation and the position of the yeast, we can divide beer into two types, Ale and Lager.The two types of fermentation cannot completely determine beer the flavor. The following branches of the tw

First of all, [wort concentration (12°P)] and [wort gravity (1.048)] are actually a conversion relation. They both represent the content of extract in wort, that is, the sugar content. General will, the proportion of water is 1.000, so the proportion of wort will be greater than the proportion of water, because the starch in the wort (wort) through enzyme hydrolysis of fermentable sugars and fermentation of sugar, so the proportion of wort must be greater than the proportion of water