Green beer from a traditional primary fermentation is centrifuged to remove the yeast prior to heat treatment,then the green beer is cooled before pumping through the immobilized yeast reactor,in which wood chip is used as yeast carrier,to continuous secondary fermentation.The optimized technological parameters were gained in these experiments.In addition,beer from continuous secondary fermentation was compared with that from traditional secondary fermentation.The results were as follows: immobilization time 16 hours in room temperature;secondary fermentation temperature 10℃,time 3.1h;the reducing rate of diacetyl was largely improved.The test results indicate that there was no distinct flavor defect in beer quality after volatile flavours determination and sensory evaluation.