The dirt on the walls of the fermenter is a mixture of inorganic and organic matter, which is difficult to clean with a single cleaning agent. If only caustic soda is used for fermenter cleaning, it only serves to remove organics. Only when the cleaning temperature reaches above 80 ℃, can the cleani

How can craft beer avoid oxidation?Friends who like wine tasting know that the oxidation reaction of beer has an adverse effect on beer. After the beer is over-oxidized, the aroma becomes lighter, the color deepens, and it is bitter and cardboard-like when drinking. The process of craft beer brewing

Most source water has a pH reading of between 6.5 and 8.5, making it more alkaline than the generally agreed upon optimal mash pH range of 5.2 to 5.8. Yeast grows and multiplies much more rapidly at a pH higher than 5.0 (5.5 is optimal), but fermentation is more efficient if the pH reading is below