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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22
votes
4answers
11k 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 ...
24
votes
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. ...
8
votes
6answers
3k 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?
10
votes
4answers
2k 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
votes
3answers
6k 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 ...
9
votes
2answers
7k views

What is a whirlpool chiller?

What is a Whirlpool Chiller and how does it work? What are the advantages or disadvantages?
16
votes
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?
8
votes
3answers
7k 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 ...
7
votes
2answers
4k 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?
7
votes
2answers
880 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
6
votes
1answer
495 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 ...
6
votes
2answers
7k 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?
4
votes
2answers
763 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 ...
2
votes
2answers
348 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 yeast....
2
votes
2answers
787 views

After the Ice Bath of the Wort, should I pour the sludge from the kettle into the carboy?

I am just an extract brewer; I buy everything from NB. The instructions say: "Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom ...