True Brews by Emma Christensen

True Brews by Emma Christensen

Author:Emma Christensen
Language: eng
Format: mobi, epub
ISBN: 9781607743392
Publisher: Ten Speed Press
Published: 2013-05-13T23:00:00+00:00

11 • Once the hop boil has finished, cool down the wort as quickly as you can. Ideally, you want it to reach at least 85°F within 30 minutes. This helps protein solids settle out more evenly (resulting in a smooth, clear beer) and prevents any unwanted bacteria from taking up residence. To help cool down the wort quickly, make an ice bath in your sink. Fill your sink partway with cold water and set the pot with the hot wort inside. Add ice cubes to the sink to cool the wort even more quickly. Stir the wort gently with your sanitized spoon. When the water in the sink becomes warm, change it out for cold water and more ice cubes. Repeat as necessary until the wort has cooled.

A note on the temperature: Yeast dies at 110°F. It’s most comfortable at around 75°F. Cooling to 85°F is a happy compromise between keeping your yeast alive and the practicalities of cooling a large amount of liquid in a home kitchen. In reality, as long as your wort is below 100°F, the yeast will be fine.

12 • Sanitize your fermentation bucket and lid, the air lock, a long-handled spoon, a strainer, a funnel, and a hydrometer. Once your wort is cool, set the strainer over the 2-gallon fermentation bucket. If desired, line the strainer with a flour sack towel or several layers of cheesecloth (sanitized by submerging in the sanitizing solution); this will catch more sediment but also requires more time and patience. Strain the wort into the fermentation bucket. Check to make sure you have around 1 gallon of wort (the fermentation bucket should be half full). Add more water if needed; if you’re a little over, don’t worry about it, but make a note to add less sparge water next time. Take a hydrometer reading to determine the original gravity (see Brewer’s Handbook).


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