When producing craft beer, not only the quality of the beer equipment is required, but also the automatic brewing equipment is constantly innovating, and the taste of craft beer is more three-dimensional and rich. Malt powder and water should be fully mixed during the saccharification process, and no agglomeration should be allowed, and the enzymatic reaction should be completed. There are two ways to mix wheat and water.

(1) The traditional method is to put water into the saccharification tank, adjust the water temperature, run the stirring device, and slowly put the malt powder into the saccharification tank according to the storage tank, mix and stir to prevent agglomeration. However, this method will cause the loss of malt powder. As the malt powder is introduced, the mash will absorb oxygen and increase the composition, which is not conducive to the quality of the beer.

(2) Use a wheat water agitator. The wheat water agitator is usually installed in the feed barrel. It is easy to operate at the feed temperature and the saccharification water is sprayed out in the form of mist. When the malt powder passes through the water mist area from top to bottom, it is evenly mixed and enters the saccharification tank, without the wheat powder flying or agglomerating.