Illustrated Beer Brewing Primer
Paul's Brewing Home Page
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Aerate the WortThe yeast need oxygen to thrive, and boiling has removed much of the oxygen in the wort. So you have to get a little air into the wort to oxygenate it.When the wort has cooled to 80F or less, aerate the wort by filling the ladle or a sanitized pitcher and pouring the wort back into the pot. Do this about 40 times (more or less). Don't do this until the wort has been chilled. Hot wort can get off flavors if it is aerated.
Note that at this time your wort is susceptible to bacterial infection. Try not to stir up dust before or during this operation. Everything which touches your wort should be sanitized!Next |
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Illustrated Beer Brewing PrimerIngredients :: Equipment :: Preparation :: Steeping :: Sanitation :: Mash Out :: Add Extract :: Boil :: Bittering Hops :: Wort Chiller :: Flavor Hops :: Aroma Hops :: Chill Wort :: Remove Chiller :: Aerate :: Carboy :: Pitch Yeast :: Cap :: Cool the Carboy :: Fermenting :: Corny Keg Rebuild :: Racking :: Reusing Yeast :: Transferring Beer :: Carbonation :: Prost! |
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