Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called 'high mash efficiency'. A low percentage (60-75%) is called 'low mash efficiency'. Since the amount of sugar in the water c

Boiling is the most energy intensive operation in the brewery. Various wort boiling systems are in use, including direct-fire kettles, kettles with external jacket heatings, kettles with internal heating systems, and kettles with external wort boilers. To speedup the heating process wort can be preh

Fermentation is at the heart of the craft brewing process. During fermentation, the wort made from the raw material is converted into beer by yeast. Fermentation is when yeast produces all the alcohol, aroma and flavor compounds in beer. It is also “where the magic happens”. Fermentation is divided