Voorbeelden van wort

• Dynamic settling is performed with a machine that accelerates the separation of the wort from the lees.

• Later, the mixing is stopped and the wort in the chamber allowed to settle and cool gently.

• Once the boiling process is complete and the wort cools down yeast is added.

• Most breweries use a steam-fired kettle, which uses steam jackets in the kettle to boil the wort.

• Another common method of energy recovery takes place during the wort cooling.

• As the cooling fluid runs through the coil it absorbs and carries away heat until the wort has cooled to the desired temperature.

• Wychwood transfers the wort the morning after the day fermentation started - typically about 16 hours later.

• The wort is cooked until a half or a third of the volume remains, depending on how sweet it is to be.

• Iso-alpha acids (iso--acids) are typically produced in beer from the addition of hops to the boiling wort.

• After pitching a small amount of yeast into the cooled wort, and introducing some air, the propagated yeast floated to the surface.

• The decline in the sugar content "and" the presence of ethanol (which is appreciably less dense than water) drop the density of the wort.

• The brewer will extract the wort by sparging when they believe enough acid has been produced.

• The bittering hops, added first, are boiled in the wort for approximately one hour to one and a half hours.

• In beer making, the wort is known as sweet wort until the hops have been added, after which it is called hopped or bitter wort.

• At various stages in alcohol fermentation, the density of the wort varies.