2023-02-13 I think the reasons for the abnormally sour taste of beer can be divided into two categories:One is abiotic acidity: that is, the acidity produced by non-biological fermentation, such as the acidity produced by water quality, water quality regulator, and malt;One is biological sourness: that is, it
Read More 2023-02-08 In the brewing process of beer equipment, the invasion of heterogeneous microorganisms is inevitable. The growth and reproduction of these microorganisms use the wort (very good medium) or the nutrients in beer, resulting in difficulties or abnormalities in subsequent production and precipitation of
Read More 2023-02-08 Characteristics of wortThe rate of fermentation depends first of all on the degree of separation of cold and hot coagulants in the wort, the oxygen supply to the wort and the composition of the wort. This cold coagulum is mainly formed when the wort is boiled due to protein denaturation and aggregat
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