Questions tagged [wort]

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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6
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5answers
13k views

What is a grant?

How is it used? What does it do?
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1answer
116 views

Acid production in sugar wash fermentation vs wort/beer fermentations

I have been experimenting with sugar wash fermentations. I've tried sucrose (cane sugar) as well as dextrose (corn sugar) and observed stalled fermentations in both, in spite of sufficient yeast ...
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1answer
56 views

Can I move the beer to another location while its fermenting?

I have my equipment in a town that is 2 hours from where I live, this last month is being hard to travel there too often so it is making very complicate the fermenting and bottling process. So I'm ...
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5answers
7k 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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2answers
81 views

How long can beer be exposed in a primary fermentation bucket?

I was recently doing a batch of beer and for some reason the temp of the beer after I put it in the primary fermentation bucket wasn't low enough to pinch the yeast right away. I left the top off of ...
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2answers
926 views

Hops Wort Absorption

According to BYO malt absorbs roughly 1.04L of water per kg malt. Knowing this makes calculating things like mash and sparge water quite a bit easier. Is there a rough absorption rate for hops? I've ...
7
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5answers
7k 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 ...
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4answers
4k 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 ...
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2answers
880 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
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5answers
1k 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 a ...
5
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1answer
2k 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 ...
2
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1answer
53 views

How to store wort without hops

I forgot to pick up the hops from the homebrew store I was at and have the mashed wort ready to boil but no hops. Are there certain precautions or a certain way to store the unboiled wort until I pick ...
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2answers
227 views

Brewing with tamarinds

For reference: tamarind. I recently saw this fruit at the store today and thought it smelled interesting so I investigated. I've decided to brew my very first batch of beer as a tamarind saison as a ...
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1answer
92 views

Total Yeast Cell Count

I will give two examples of yeast cell count. First one is 0.34 B cells/ml in 6 liters of wort starter with just a few amount of slurry cake. 2nd one is 1.46 B cells/ml in 1 liter of starter including ...
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4answers
85 views

How to store sugar wort?

Do you guys have best plan to store longer for sugar wort to propagate yeast ? I usually take wort after boiling step during brewing and stored at 5 C inside 20 liter container. Or Boil with DME for ...
7
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5answers
11k 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 ...
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2answers
4k views

Pitched yeast at 40 °F (4.5°C). Too cold?

I pitched the yeast at 40°F (4.5°C). Was it way too cold and should I re-pitch?
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3answers
333 views

AG brewing newbie, can only hit 50% efficiency, what's going wrong?

I've done 2 one-gallon AG brews now, and both have hit approx. 50% efficiency. I thought I'd fixed what was obviously wrong between the two, but the second one still looks like it's going to come out ...
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2answers
2k 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
208 views

What could cause a significant increase in proteins?

During today's brew, my wort looked like hot and sour soup, there was an incredible amount of floating proteins, like somebody dropped a small loaf of bread in there and it was breaking apart. This ...
4
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1answer
429 views

Is a counter flow chiller good for cooling wort?

I'm looking into cheaper solutions then using a plate heat exchanger. A cheaper construction available that is basically just a pipe in a pipe with separate connectors. What are the pros and cons ...
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2answers
3k views

Filtering 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 ...
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3answers
371 views

How much will initial oxygen in wort affect final alcohol in beer?

According to White and Zainasheff: Yeast: The Practical Guide to Beer Fermentation By Chris White and Jamil Zainasheff, wort should have 10 mg/L (10 ppm) with dissolved oxygen before pitching. This ...
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2answers
90 views

Domed False bottom liquid during mash

I have a 20 gallon space beneath my false bottom. Is it better to include this as mash water during the infusion or not? If not, my grain\liquid ratio will be lower and therefore more watery pre-...
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2answers
2k views

Partial vs. Full Volume Wort Boil

The starting position 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. ...
3
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1answer
104 views

GCB Materials on Cold Wort Aeration

Currently studying for the General Certificate in Brewing from the IBD. The section on wort oxygenation/aeration states that a disadvantage of in-line cold wort aeration is the need to increase ...
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1answer
64 views

recipe confusing -- boil only some of the wort?

I have a recipe for a 1-gallon, all-grain rye ale that calls to: 1. Mash in with 1 gallon of water (1.3qts/lb) 2. Rest 152F for 60 minutes 3. Sparge with 1.5 gal water at 167F 4. Collect 2 gal wort ...
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1answer
61 views

Esoteric question about mashing/saccharification technique

IIRC Malted barley is barley that has been sprouted then dried to release the amylase enzymes. The amylase enzymes are required to convert the grain starch to fermentable sugars. That is the main ...
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4answers
722 views

How much wort should be left in the brew pot?

I just did a 3 Gallon boil with about 100g of hops. It felt like I left a lot of wort in the brew pot when transferring to the fermenter. It was a struggle to keep the flow in the siphon due to all ...
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3answers
299 views

Best time to transport wort in a car

I'm planning on brewing my first batch of beer soon, but I will have to do the cooking part at my parents house, which is an hour drive away, and then ferment the beer at my apartment. At what stage ...
2
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3answers
162 views

Does this look infected?

Trying out my first batch of home brew... it's a central smash IPA one gallon recipe boiled over on me, so this is a very small 3/4 gallon batch ha. I see a lot of floating green. Nothing's moving ...
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8answers
26k 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 ...
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2answers
1k views

How to troubleshoot for either bad wort or bad yeast?

Brand new to brewing, 2.5 days ago I brewed my first extract kit (Brewer's Best Amber Ale) and racked it into my fermenter. By tomorrow morning I'll be at the 3 day (72 hours) milestone, which is what ...
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1answer
2k views

Whirlpooling vs. Flameout (Knockout)

I'm new to adding different hop additions after the boil. I'm not sure of the difference between recipes that cite add hops (whirlpool) and add hops (flameout). What's the difference? With flameout ...
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2answers
93 views

Why would I add water to a cooling wort?

I'm refering specifically to this question: Should I boil water before adding it to the cooled wort?
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5answers
2k 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
121 views

Is it ok if my transferred wort has some undissolved hops in it?

Today I brewed my first 5 gallon batch. A pumpkin ale! Super stoked, but it was hard to avoid getting some of the undissolved hops in it as I transferred the force chilled wort to the primary ...
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3answers
73 views

Best way to rack to fermenter [duplicate]

After the wort is chilled and ready to rack to the fermenter, I run into a problem. When pouring wort into the strainer in the funnel, a ton of hop gunk gets stuck. Then I need to scrape and repeat ...
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2answers
1k views

How can I determine why some all-grain wort is cloudy and if I should do anything about it?

TL;DR How can I tell what this cloudiness in my wort is? will it cause off flavors? if so, how do I get rid of it? and most importantly, if this is a problem, how can I prevent this from happening ...
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2answers
201 views

Does the amount of Diastatic Power of the grains influence the alcohol content of the beer?

If one grain bill has a combined amount diastatic power equal to 70 degrees Lintner and the other one 90 does this influence the amount of alcohol the end product will have? I guess the potency of ...
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3answers
605 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, ...
4
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1answer
2k 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 ...
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2answers
491 views

Is there a maximum theoretical solubility of brewing sugars in Malt water?

I normally use 10# pounds of grain in a 7.5 gallon boil, and normally hit between 1.045 and 1.055 OG, after it evaporates down to 6+ gallons, depending on the amount of dark grains used. My stove ...
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4answers
11k views

Cooling wort - just add water?

Is there anything wrong with simply letting the water you add to top off your wort do the chilling to bring it to yeast pitching temperature?
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6answers
1k views

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

One of the hose clamps for the cooling spiral malfunctioned, so my cooled wort got contaminated by roughly 10 liters of tap water (in a 55 L batch). This is a lager beer which will be stored for five ...
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2answers
166 views

Dumped Wort into Easy Clean Sanitizer

I had a recent mishap in one of my brews in which I poured my wort into the primary fermenter, which was holding 1.5 gallons or so of Easy Clean. At that point, I didn't feel like wasting it, so I ...
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2answers
574 views

Help - Wort dropped to 59 degrees (beer temp)

I need help knowing what to do. My breaker tripped on my fermentation chamber and my Wort dropped to 59 degrees (beer temp). This was high gravity ale using Safale us-05 (2 packs, rehydrated ...
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8answers
2k 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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1answer
40 views

Brewing in former lotion pot

Some relatives recently gave me a 6-gallon aluminum pot that they no longer wanted. The pot was used to make homemade lotion. I've been needing a bigger brew pot, but money has been tight. I'm excited ...
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1answer
137 views

Wort Contamination?

Making my first beer and during my last temp check I dropped the thermometer into my wort bucket, instinctively i immediately reached in and pulled it out. My hands were cleaned and sanitized and my ...