2022-11-07 Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat. Adjuncts are used mainly because they provide extract at a lower cost (a cheaper form of carbohydrate) than is available from malted barley or to modify the flavor of the beer. Adjuncts are used to produ
Read More 2022-11-04 Hop utilization is the percentage of alpha acids that is isomerized and remains in the finished beer. The utilization of the bitter substances rarely exceeds 40% in commercial breweries and is often as low as 25% (31).
Read More 2022-10-31 Wort boiling happened in brewing kettle is an important process. Boiled wort quality decided the final beer quality in some way. So, except for the design of brew kettle, how can we control the wort boiling process well?
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