Performing A Mash Out?
What Is A Mash Out?
A mash out, put simply is a method of raising the temperature of the mash just before the sparge is started. Usually, the temperature of the mash is raised to around 75-77°C (167-170°F) or thereabouts which does a few…
Brewing Efficiency and How To Work It Out
It’s common when you start brewing to see and hear brewers obsess over what they call their efficiency. I know it’s obvious that they aren’t talking about how organised they are but I want to cover the basics of what your brewing efficiency…
Boiling the Wort
Once the first runnings of wort are collected and then combined with sparged wort it’s time to start the boil. There are a couple of reasons why the boil is vitally important to making beer, firstly the wort needs to be sanitised and free…
Home Brew Boiler or Kettle
The boiler, along with the mash tun are the two basic bits of kit you will need to invest in to progress into all grain brewing, what may seem like a big expense at first soon recoups its value after brewing a few times.
When we brew all…
Cooling The Wort
During the brewing process after the boil has finished it is a good idea to think about trying to cool the wort down as quickly as possible. There are a couple of reasons to do this, one is that oxidation can occur when cooled over a long period…
Types of Wort Chiller
So here are the basic options you can go for to get the wort from boiling to cool enough to add yeast as quickly as possible:
Cooling the Wort in a Water Bath
This really is as easy as it sounds. Obviously if you boil your wort in a metal…