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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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. ...
15
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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 ...
14
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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 ...
14
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4answers
795 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?
12
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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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4answers
825 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 ...
9
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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?
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.
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6answers
7k 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 ...
7
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1answer
314 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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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 ...
6
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2answers
1k 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 ...
6
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2answers
2k 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 ...
6
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2answers
214 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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5answers
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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. ...
5
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6answers
1k 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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2answers
3k 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?
5
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3answers
382 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?
5
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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 ...
5
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2answers
186 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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1answer
252 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
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1answer
374 views

First Wort Hopping (or FWH)

What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
5
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2answers
883 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?
5
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2answers
477 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, ...
5
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1answer
863 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 ...
5
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7answers
751 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 ...
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4answers
2k 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
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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?
4
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2answers
370 views

What is the Purpose of Adding Malt Sugars Towards the End of the Boiling of the Wort, as Opposed to the Beginning?

I am in the middle of brewing a Phat Tyre Amber Ale from Northern Brewer. After boiling the water and steeping the grain, I took the pot off and added the liquid 6lbs Munich malt syrup and the dry 1lb ...
4
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2answers
118 views

Is it safe to boil my wort outside while it is snowing?

It's snowing where I live. Are there any risks involved with boiling my wort outside, when snow can enter the boiling pot?
4
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3answers
629 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 ...
4
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2answers
331 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 ...
4
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5answers
526 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 ...
4
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2answers
458 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
4
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1answer
130 views

Is there a need to stir the kettle at some regular interval while boiling the wort?

I extract brew. After I boil the three gallons of water, I take the kettle off the stove and pour the sugars in, and stir under I'm convinced it has all been dissolved. Placing the kettle back on the ...
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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
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1answer
91 views

Over oxygenating

Was reading about oxygenating wort, and the book was saying that the best amount of oxygen ppm is 10. It did say that over oxygenating was sometimes bad, but didn't state how much it took before it ...
4
votes
1answer
133 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 ...
3
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13answers
1k 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 ...
3
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2answers
580 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 ...
3
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2answers
149 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 ...
3
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2answers
130 views

Canning unfermented wort for yeast farming?

Canning is often used to preserve foods: the microorganisms inside mason jars are killed by a boiling water bath and sealed when removed. Small amounts of unfermented wort are useful when yeast ...
3
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2answers
251 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
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2answers
668 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. ...
3
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1answer
292 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 ...
3
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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 ...
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 ...
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 ...
3
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1answer
183 views

Is this wort infected? (*Picture)

This is my 30th or so batch and I've never seen this before. The best way I can describe it is that it looks like summer in the Arctic and pieces of ice are breaking off the ice caps. Any idea as ...
3
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3answers
887 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 ...