Here are the glossary we need to know before we make beer. An in-depth understanding of these terms will help you to have a better understanding of how to make beer.

Hops can also be added to the fermenter to increase the hop aroma in the final beer. This is best done late in the fermentation cycle.

the blade of the mixer is long enough, wide enough, large enough, its diameter is 0.85-0.9 of the tank. more importantly, the two blades are symmetrical design.

A brief description of the internal heater. The wort heater is mounted vertically in the kettle. The heater is a tubular heater.

Over the past few years, I have noticed a few trends in the design of equipment for microbreweries.

The preservation conditions of beer are usually determined by its physicochemical properties. And the following points should be followed.

Dry crushing is a traditional method. The equipment is simple and easy to operate. This method is widely used in larger breweries.

Matters to be noted when cooling wort with heat exchanger.

Hops maintain their active ingredients for a certain period of time . There are many environmental factors such as microbial attack