2013年7月31日 · I've just filtered my wort before bottling and the result (so far) looks exceedingly good with crystal-clear beer in my bottles and absolutely no visible trub even at the bottom of my bottling bucket. Essentially, I've copied the BIAB idea and simply racked my wort into a large but fine filter bag inside the bottling bucket.

2025年2月25日 · Since wort is "unfermented," it becomes beer when fermentation has ended. So technically once you pitch yeast, it's still wort, but as the wort starts fermenting it, you could see it as "wort in the process of becoming beer" (or even as a mixture of wort and beer). Once fermentation is done (or at least mostly done), it's beer.

2011年4月29日 · Wort is just a fancy word for pre-fermented beer and is the liquid you boil on the stove and strain into your fermenting bucket. The wort becomes beer after you add the yeast to your wort.

2014年7月28日 · Several things contribute to haze, including yeast in suspension, but as a general rule of thumb "Clear wort makes clear beer" . If the wort is clear going into the fermenter, the things that may impact clarity later are easier to identify. Things like yeast haze and hops haze (from dryhopping) are easy to pick out in a finished beer.

2015年1月20日 · Tonight, I put up my 3rd 5gallon batch of beer. I've kept a saltwater tank for a while, so I understand density and the testing of specific gravity. However, I don't fully understand the OG (does that stand for original gravity??) and how it pertains to beer when the wort is added to the fermentor VS when it's ready to be bottled.

2010年10月5日 · Combine the two samples in a foam cup calorimeter, then measure and record the temperature of the mixture at equilibrium. Repeat this procedure for a total of three trials for concentrated wort, then repeat for a total of three trials for diluted wort. Cool a sample each of concentrated and diluted wort to 60*F to measure and record specific ...

2013年1月20日 · Ideally this beer should probably be fermenting at around 65-68 degrees. A good pitching practice is to pitch a bit colder and allow to self rise to desired fermentation temp. As far as dry yeast, rehydrate first is a good practice to get into. Stirring it in is perfectly fine as you want a well aerated wort to start. The extra O2,is what gets the yeast going so they can …

2024年11月13日 · The flavor of the wort at the time I took the gravity sample was REALLY nice. But what's odd is how the entire apartment smells now. My wife came home and said it smells like "poop." I told her that I brewed today, but she said that no beer I have ever brewed before has smelled anything like this. This is the first beer that smells like "poop."

2011年1月25日 · I was just wondering if there is a correct or target temperature for boiling the wort. All of my batches, I have been strict on my steeping temperature, cooling temperature, yeast temp, and fermenting temperature, but I have not been as conscious about my boiling temperature. Any tips will be...

2016年10月28日 · Hi folks, I have some homegrown Frontenac grape juice that I'm considering using in a beer and have some questions. The grapes were picked, heated (not boiled) in a pot, mashed, and strained into jars and frozen. 1) At what point would I add the juice to the wort? 2) Does the juice need to...