There are many cultures in the brewing, as the brewing culture has been a long history. When brewers brew a new beer, there is a collision in different places. The brewing cultures includes beer culture, mashing culture, yeast cultures, brewing process culture, beer equipment culture…, every culture has huge and facinating knowledge.
YoLong beer laboratory always study the advanced beer technology, especially the mashing process in the brewing, there are mainly three mashing way in the brewhouse, infusion mashing, decoction mashing and multi-temperature mashing.
Infusion mashing is a process that heated the wort to a suitable temperature for brewing by adding additional carefully calculated water in the mash tun
For a single infusion mash, the mash water will be added all at once and the mash temperature must be steady and held for the entire mash. In a step infusion mash, some of the water is held back and heated to a carefully calculated temperature before being added to the main mash to raise the temperature to each additional step.
Decoction Mashing is a way to conduct multi-step mashes without adding additional water or applying heat to the Mash Tun. It involves removing about a third of the Mash to another pot where it is heated to conversion temperature, then boiled and returned to the Mash Tun. The portion removed should be pretty stiff, no free water should be showing above the top of the grain.
Multi-temperature mashing involves applying direct heat to the mash tun to raise and also maintain the desired temperature for a mash. This method is used by many commercial brewers who have precise control over their mash vessels.
YoLong provide and design kinds of brewing equipment according different mashing requirements, which can realize full-auto controls or manuall controls.