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

The wort after lautering must be boiled in stainless steel brew kettle for 1-2 hours. And during boiling, the brewmaster would add a certain hops in order to give beer mouthful bitterness and happy aroma. Do you know what changes come to wort during boiling?Dissolute and transform the bitterness of

During mashing process, the existence of oxygen is easy to cause mash oxidation, which will make beer color become darker, poor stability of flavor, reduce the decomposition of starch. So we must take effective measures to solve these problems.