Craft beer equipment (beer equipment) is rich in protein, various vitamins, calcium, magnesium, phosphorus and other metal and non-metal ions, so it is widely loved by everyone. Below, the editor of Shandong Zunhuang organizes craft beer equipment and beer equipment Four key points needed in

Shandong Zunhuang Brewing Equipment Co., Ltd. specializes in the production of beer equipment, fruit wine equipment, beverage equipment, and craft beer production line equipment.

1、Stable

Mainly refers to the relatively stable brewing process conditions, including various ingredient ratios, the main entry conditions, such as entering the pool starch, entering the pool water, entering the pool acidity, entering the pool temperature and other indicators, not high and low, high and low.

2、Quasi

The first point of "quasi" is the accuracy of ingredients. The key quality control point is the ratio of grains and mash. It cannot be estimated or approximated. Related containers such as bottom mash and measuring water must be accurately measured or weighed at least once to increase the temperature of the mash. Diligent analysis and observation of changes in the production of acid, starch, sugar, alcohol, etc., learn to use laboratory data to guide production, and strengthen work responsibility.

3、Careful

Mainly refers to the meticulous operation, including the appropriate crushing of raw materials and koji, the batching operation, the rice inspection field operation, the retort distillation operation, the fermentation operation and management must be meticulous, not shoddy, not rushing for time, and getting off work.

4、Clean

The brewing operation must pay attention to civilized production, clean and hygienic, including the raw and auxiliary materials must be cleaned, cleaned, steamed and discharged, and mildewed, heated and agglomerated raw and auxiliary materials shall not be used; koji room, rice inspection field, brewing equipment, utensils, fermentation Containers, wine storage containers, etc. should be cleaned, washed, and sterilized if necessary. Any waste water on the ground, distiller's grains on the ground, and the bottom pot water not cleaned for a long time are unclean.

As long as you grasp the above four key points, your craft beer will be liked by everyone. In addition, you must master various beer indicators during the brewing process. Such as: wine color, maltose concentration, alcohol content, bitterness, the amount of foam and the temperature of the wine at the entrance.