The liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
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1answer
54 views
Fitering BIAB wort
I have recently started BIAB, and my wort is very cloudy after the boil. Much "cloud material" ends up in the fermentor, since it takes really long to settle and is easily stirred. It mostly looks ...
8
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6answers
3k views
How to strain wort before primary fermentation
I recently made a big beer (Dogfish Head 90 minute clone) with an OG around 1.11. I had never tried to strain wort before moving to a primary fermenter but thought it would be a good idea since this ...
2
votes
1answer
864 views
Should I boil a hopped malt extract prior to fermentation?
I am an absolute beginner; I've merely helped my brother brew once. I purchased a beer brewing kit and want to get started.
John Palmer's bible suggests that I should throw out the directions that ...
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3answers
82 views
Temperature control equipment and Fresh Wort Kits
My first brewing attempt (from a can) has just finished bottle fermenting and it turned out pretty bad (mostly just tasted very weak). I'm not concerned though, I know what mistakes I made along the ...
2
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3answers
186 views
How to chill wort
I have made a few batches of beer from those home brew kits sold at Brew n Grow. When I cook the beer, I only am boiling 2.5 gallons instead of the whole 5, per instructions, and then I add the other ...
0
votes
1answer
77 views
Electric brewing inside
It's starting to get cold out there but I still want to brew. I started looking into electric brew kettles (i am still new and only using extracts kits). Most of the stuff I read online is about ...
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4answers
2k views
How to Properly Oxygenate Wort
How much oxygen do I need to put into my wort?
I've heard that homebrewers need to aerate with an oxygen stone and either aquarium pumps or oxygen. Is this true, or is shaking my carboy enough to ...
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vote
3answers
245 views
Is 2 hours cooling the wort before adding yeast too long
I forgot about the warmer tap water and found my wort was way too hot and even after adding ice and standing the fermenter in ice water it took nearly two hours before is was the right temperature so ...
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2answers
631 views
Kettle volume measurements
Eventually there comes a time where just boiling 6 gallons for 60 minutes and taking it on faith that you have 5 gallons left doesn't cut it anymore.
What tools can I use to measure the volume in the ...
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vote
1answer
162 views
how well to strain wort after boil
Just wondering how well you folks strain your wort when transferring to primary.
I brewed my first batch last night and, aside from forgetting to take an OG reading, everything went well. However, ...
4
votes
3answers
144 views
Ice the wort for fast cooling
I have seen mostly two suggestions to cool wort. Ice bath and the coil method. My friend and I were thinking about just using ice. Ie pull the ice from the fridge that uses the same water source as ...
3
votes
2answers
157 views
Can wort layering significantly affect OG reading?
A few days ago I brewed a 5-gallon recipe with the following fermentables:
8 oz Crystal 20
8 oz Crystal 40
One 3.3 lb can Briess Munich LME
2.5 lb Light LME
Beer Calculus predicts an OG of 1.046.
...
3
votes
2answers
257 views
Potential causes of unreliable pre-boil gravity measurement
I usually take a hydrometer reading immediately after sparge so that I can calculate total points of gravity (i.e. gravity reading * volume), and from there calculate what volume of wort I should ...
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votes
2answers
153 views
When to remove hops and other bittering/aroma agents?
On brew day, when is the appropriate time to remove the hops and other bittering/aroma agents from the wort? Is it at flameout, or is it once the wort has been fully cooled and is ready for the ...
2
votes
1answer
181 views
Did I correctly add fruit flavour to my beer?
On a whim, I decided to make a raspberry flavoured IPA. I bought a pre-made wort and some liquid malt extract.
Basically, I boiled about 1.5L of water with some raspberries in one of those hop mesh ...
3
votes
2answers
93 views
What amount of taste customization can I do with pre-prepared wort (from a kit)?
I really enjoy bitter beers, and would really like to add hops to my next brew. However, I've only done one homebrew so far and it was using a pre-made kit (I used the Edme Bitter wort and malt ...
16
votes
1answer
958 views
Partial vs. Full Voume Wort Boil
The starting postion for most new extract brewers is to use a partial boil set up. Defined as using a pot smaller than the intended batch size, all the ingredients are boiled in a smaller volume. ...
14
votes
12answers
2k views
Is an immersion chiller really necessary?
I have been reading here about immersion, counterflow and plate chillers and they don't seem to chill the wort much faster than my current method; ice.
Many people have stated that their chillers ...
2
votes
1answer
139 views
Suggestions for inline heating unit housing for wort circulator?
I built an inline heating element assembly using some 1" copper pipe, a 1" threaded female fitting and some 1/2" fittings. The idea is, wort comes in from the bottom 1/2" fitting, flows over the ...
5
votes
2answers
141 views
Mash Efficiency and Quality of Wort
I recently achieved a 94% mash efficiency on a batch of Saison and was pretty stoked thinking, wow, 94% is much better than the the 72% I did last time. I must be getting better at this...
But then ...
5
votes
7answers
444 views
Chilling wort before pitching yeast
I know it is important to chill wort to <80 before pitching yeast, and that quality of final beer is affected by the speed with which the wort was chilled to this point, and there are various ...
2
votes
1answer
141 views
5 gallon recipe calls for 3 gallon wort, rest added. Can I use all 5 to make wort?
Relatively new brewer here. I have a recipe that says to boil three gallons of the water in a five gallon pot (to create the wort). And then later to add in the remaining water. I bought an eight ...
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2answers
494 views
New batch of wort in primary for 24hrs now and no “krausen” forming. Trouble?
This is my second batch of wort. My first went so smoothly I decided to start another in the primary after racking the fisrt over to the carboy. It's been sitting in the primary now for 24hrs and ...
3
votes
2answers
403 views
Whirfloc shelf life and use
Making a batch and for the first time the recipe calls for a whirfloc tablet. From what I understand the tablet assists with settling the haze produced by proteins. I've read a half tablet to 5 gals. ...
5
votes
5answers
2k views
Do I truly need a wort chiller?
I am on the fence with this one. Is there any reasons other than "Shorter brew day" or "contamination worries" for using a wort chiller?
I brew 2.5 gallon batches of wort in my pot, and either 1. ...
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3answers
2k views
What is a whirlpool chiller?
What is a Whirlpool Chiller and how does it work? What are the advantages or disadvantages?
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votes
4answers
1k views
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6answers
685 views
Wort aeration on a budget
To aerate my wort I have been using a whisk, but i am worried about contamination. What are other more effective ways to aerate wort without spending too much money?
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4answers
619 views
How do you cool wort?
More specifically, what methods exist to cool your wort after the boil, and what are there respective pros/cons?
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2answers
176 views
Mold on wort pre-pitch
I've got a bit of mold on top of my wort. My situation is a bit different than what others seem to have encountered... I made the wort about 5 days ago and hadn't gotten around to pitching the ...
2
votes
1answer
194 views
After how long of a boil will LPT1 and other head retention proteins denature?
I've read that certain proteins denatured during the wort boil is responsible for causing great, delicious foam.
I don't get me no foam.
I'm also doing partial boils using extract.
So my question ...
3
votes
3answers
453 views
I forgot to add my extract until the end!
So, I was brewing distracted, which I will never do again, did everything right...except I didn't remember to add the big jug of liquid malt extract to the wort, or hopped water in my case! You would ...
10
votes
4answers
440 views
Process for transfereing from boil kettle to fermenter
At the moment the most frustrating part of my brewday is getting the cold wort into the fermenter. Here is my process. I have a 20 litre saucepan that i use as a kettle that does not have a tap. At ...
2
votes
1answer
209 views
How to reduce head when aerating wort with an aquarium pump
Last night I embarked on a fun adventure to create a 14-16% ABV beer (Dema Goddess Ale), and it calls for aeration via an air pump that you would typically use in an aquarium. Due to the high ...
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votes
1answer
207 views
Can a wort be cooled too much?
When chilling the wort after a boil, if it falls below the yeast's operating temperature, should I wait until the temperature comes back up before adding the yeast?
I typically chill my wort with a ...
2
votes
1answer
421 views
What does scorched wort taste like?
I just did my first batch on a campchef propane burner http://cascadeclimbers.com/gear/hiking/product/Camp-Chef-Yukon-Stove.html Problem is that in the during the boil it never crossed my mind that ...
5
votes
2answers
660 views
What is cold steeping?
What is cold steeping specialty grains all about?
How do I do it? What does 'cold' really mean? How long does it take?
Advantages and disadvantages?
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1answer
3k views
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1answer
165 views
Western Australia: 2 weeks in the Wort - is this too long in summer time?
Usually in summer in WA I can bottle my beers within one week of placing the ingredients in the wort (plastic fermenting bucket with airlock). This is due to the average temperature being 25-30 ...
3
votes
13answers
961 views
Where do you brew?
This Saturday (1/2/09) will be my very first time brewing and I am considering my options as far as location.
I have seen some folks boiling their wort outside on a gas grill and the smiling people ...
5
votes
1answer
198 views
What causes wort darkening in the kettle?
What reaction is happening in the wort to cause darkening? Maltose for example doesn't caramelize until 365F. Maillard reactions are another source of non-enzymatic browning, but they require low ...
5
votes
2answers
2k views
What happens if a beer gets oxidized?
Everywhere I read it is very cautious about oxidizing your beer. What is the worst case if your beer gets oxidized? It tastes funny?
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votes
2answers
504 views
PPG tables online?
Does anybody know if a table of ppg for various common ingredients can be found online somewhere?
6
votes
2answers
1k views
What does a 0 minute boil time mean?
I have a recipe that calls for an ounce of hops at 0 mins. boil time, any idea what you would do here?
Typically, after a my 60 minute partial boil is complete, I take the pot off of the stove ...
3
votes
2answers
629 views
Optimal counterflow wort chiller
I am planning to build a counterflow wort chiller using a hose outside of a copper tube. There are a great variety of lengths and types available commercially and I have read that many commercial ...
5
votes
2answers
400 views
Would/Could you add boiled, rehydrated extract after wort is cooled & topped off to boost OG?
Imagine this scenario. Not that I know anybody who's done this. Let's say it's hypothetical. You're brewing from extract. You cool your wort, transfer it to your fermenter, add your top-off water, ...
3
votes
2answers
96 views
Home-made LME&DME-is it achievable?
Pretty often when you brew an all-grain batch you get a quantity of extra wort with no apparent use. A common practice is to keep some of that wort for a starter for the next batch. Could someone ...
5
votes
4answers
1k views
How soon after mashing do I need to start my boil?
I'd like to get 2 full boils from 1 mash. Can I keep the 2nd runnings overnight for boiling the following day? If so, what is the best way to store it.
In general, how long can wort be kept after ...
4
votes
5answers
296 views
How do I chill wort with this faucet?
Just moved into a new apartment and I'm ready to start brewing. Except I have this unique faucet... it's the type that can switch between a solid stream and a spray and also is able to extend via ...
6
votes
2answers
192 views
Homebrewing: Decoction Mashing
Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
