当玻璃罐中的酵母加热到合适的温度时，哈科特就把他们倒入酿造箱，在那里酵母开始吞吃麦芽汁。
When the jar of yeast has warmed up sufficiently, Hackett dumps it into the tank, where it begins to gobble up the wort.
在商业酿造中，是用麦芽、糖、酒花和相应的酵母来得到麦芽汁的。
In commercial brewing, the wort is made by producing fermentable sugars and yeast nutrients from malt, sugar, and hops.
许多微生物在麦芽汁培养基上面生长良好，麦芽汗培养基对酵母菌和霉菌明显生长快而且好。
With malt juice culture , a lot of microorganisms grow well. It promotes the fast growth of the saccharomycete and mould.
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