1. Raw materials and auxiliary productsMalt: It is best to use malt with a protein content of 9% to 12%. Its high-molecular protein can decompose products to facilitate foaming, but it will also increase the possibility of beer turbidity.Yeast: It is feasible to use yeast with short fresh-keeping ti

WortMany things must happen in the brewing process before we even get to the fermentation stage, which is when beer actually becomes beer. It all begins with making the wort, which will give the beer its fundamental flavors, including those of the grains and hops that the brewer's recipe calls for.T

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