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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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% expansion of water from 20C to 100C (on standard pressure). More precise expansion can be calculated based on volumetric expansion coefficients. However, because my volume measurements of wort do not add … up (as if some wort is mysteriously vanished), I'm thinking whether the calculation is correct. Isn't the thermal expansion of sugar solution different than the one for water? Thanks! JB …
asked May 20 '14 by jbv