0 a liquid produced from the grain when making beer or whiskey
1 used in the name of some plants, especially some that are or have been used in herbal medicine:
motherworts
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.
