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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2answers
708 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 ...
4
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2answers
513 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
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1answer
456 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
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2answers
172 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 ...
18
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1answer
1k 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. ...
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12answers
3k 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
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1answer
264 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
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2answers
205 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
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7answers
905 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
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1answer
208 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 ...
2
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2answers
1k 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
840 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. ...
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2answers
4k 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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4answers
2k views

What is a wort chiller?

Should I use a wort chiller, and what are the advantages of doing so?
5
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6answers
2k 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
847 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
241 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
237 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
1k 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
1k 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 ...
3
votes
1answer
352 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 ...
7
votes
1answer
364 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
759 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 ...
6
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2answers
983 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
6k views
0
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1answer
185 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
2k 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
282 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
4k 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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2answers
1k views

PPG tables online?

Does anybody know if a table of ppg for various common ingredients can be found online somewhere?
3
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2answers
1k 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
496 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
104 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 ...
4
votes
5answers
685 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
221 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 ...
5
votes
3answers
4k views

Remedy for a Stuck sparge

How do you fix a stuck sparge? Are there any tricks too getting a sparge running again when it slows to a trick or even stops completely? (This is not intended to be a "how to prevent" the stuck ...
4
votes
1answer
135 views

Would you trust this starter?

I had one WLP001 vial of yeast that was only 14 days past its "best buy" date. I made a starter on a stir plate 2 full days before brewing. I got good growth as estimated by an increase in creamy ...
12
votes
3answers
4k views

Using honey in beer

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
5
votes
1answer
1k views

Cleaner wort out of the Kettle

What are the benefits of completely seperating hot debris, hot break and cold break from the wort? Getting these things out of the wort and putting nothing but clean and clear wort in the fermentor ...
9
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2answers
1k views

Steeping Specialty Grains

What is the proper procedure for steeping specialty grains while extract brewing? Temp, time, grain bags or not.
4
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3answers
2k views

Are Sparge Arms Necessary

Do you really need a sprinkler of some sort to sparge? Does it really improve the lautering process? How fancy does a sparge arm need to be, does it really have to rotate or can it just sprinkle all ...
4
votes
2answers
517 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
3
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4answers
2k views

Wort Chiller Cool Down Times?

What tools or tricks is everyone using to cool their wort down after the boil? How long does it take you to get down below 70 degrees? I am using an older copper wort chiller (hooks up to a garden ...
5
votes
1answer
385 views

First Wort Hopping (or FWH)

What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
5
votes
3answers
396 views

Stirring the wort…

This is probably an incredibly stupid question, but I thought I would ask anyway. While the wort is cooling down is it recommended to stir it to help the cool down process?
6
votes
3answers
4k views

Amount of Water to Boil for Wort

If I'm making a 5 gallon batch of beer, how much water should I use for my wort? Papazian's book says to use 1.5g and add it to 3.5g of room temperature water already in the carboy. I see how this ...