Corn in craft beer brewing In craft beer brewing, a secondary starch source (an adjunct) may be used, such as maize (corn), rice or sugar. Here, let us learn together why and how corn is used for beer brewing. Why is corn...
What is Parti-gyle? Parti-gyle is a traditional way of sparging and boiling wort. It is the traditional mashing procedure of mashing grains with two or even three infusions of water, resulting in successively weaker beers...
What will influence the higher alcohols in beer? The higher alcohols is one of the mainly by-product during beer fermentation. Generally the higher alcohols in good light beer should better within 50-90mg/L. It is also th...
Spent grain draining methods After lauter, the spent grain needs to be drained out. For the small lauter tun like below 3000L, above 1000L, we normally recommend the plow or sweeper mounted on the rake. The sweeper is mad...
How to add yeast to beer? 1)Dry addition: Add suitable cooled wort in yeast feeder, then add required amount yeast slurry(about 0.6%-0.8%)to yeast feeder, mix wort and yeast, press mixture to fermentation tanks by sterile...
Malts milling level The malts and other grain(rice,corn,barely) could be dissolved well after milling.So the milling quality play the important role on the wort components,biochemical change,wort lautering and raw materia...
Which kind of piping design we can choose for the brewhouse? Now more and more brewmasters start taking brewhouse operating into consideration. They want to make it easy operating, simple and convenience. Usually we have ...
The difference of wort grant and wort collectionrings Wort grant The wort grant also be called buffer tank. For big capacity beer system, add a wort grant to the brewhouse system is necessary. In general, in the lautering...