Study on the technology of producing wheat beer by secondary fermentationSecondary fermented wheat beer is a beer produced by using the upper fermentation yeast No.354 and the lower fermentation yeast No.308 as production strains, using wheat malt and special malt as raw materials

Scientific Definition and Calculation of Brewing EfficiencyBrew efficiency refers to the ratio of potential fermentables to a wort of target volume and specific gravity (also known as boil efficiency). Professional brewers typically use software such as Beersmith and ProMash to calculate efficiency

Professional Beer Brewing EquipmentModern beer brewing relies on specialized equipment to ensure quality and consistency:Mashing Pot: Used to steep grains and convert them into sugarsFermentation Vats: Where yeast converts sugars into alcoholCooling Systems: Regulate temperature during fermentationF