The Kilned Malt GroupAs I explained in my earlier article on malting and malt groups, kilned malts are made using the same basic malting process as base barley malts, and then toasted at varying time and temperature to get the various colors. The group includes: Munich malts, amber malt, biscuit mal

Yeasts need oxygen to convert the sugars in the wort into alcohol and CO2 – turning the sugary malt water into a delicious and complex beer. During the wort boiling process, most of the oxygen is dissipated from the solution. To put much-needed oxygen back into the wort, home brewers use a technique

People who often brew their own beer must have encountered this situation. The poor clarification of the fermentation liquid makes the brewed wine easily turbid. So what affects the clarification of the fermentation liquid? DEGONG equipment today affects how many times the fermentation liquid is cla