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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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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2answers
231 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
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1answer
227 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 ...
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4answers
871 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 ...
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1answer
301 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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3answers
946 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 ...
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1answer
323 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 ...
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12answers
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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 ...
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1answer
639 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 ...
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1answer
180 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 ...
5
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1answer
259 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 ...
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2answers
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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
866 views

PPG tables online?

Does anybody know if a table of ppg for various common ingredients can be found online somewhere?
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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?
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4answers
5k 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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6answers
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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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2answers
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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 ...
14
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4answers
805 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
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 ...
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2answers
102 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 ...
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2answers
216 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 ...
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1answer
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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 ...
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1answer
5k views

What is a grant?

How is it used? What does it do?
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5answers
579 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 ...
5
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2answers
898 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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2answers
479 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, ...
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2answers
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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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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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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 ...
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3answers
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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 ...
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1answer
881 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 ...
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4answers
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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 ...
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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.
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2answers
469 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
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3answers
3k 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 ...
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. ...
5
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1answer
376 views

First Wort Hopping (or FWH)

What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
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3answers
386 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?
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13answers
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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 ...
3
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4answers
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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 ...
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3answers
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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 ...