The recipe for a tripel is simple, it’s almost the equivalent of the “recipe” for scrambled eggs. However, as with preparing eggs, success lies in the freshness of the ingredients and in the details of the preparation. When brewing a tripel, your main task on brewday is to make a highly fermentable wort. [Read more…]
Tripel (III: Wort Production)
August 13, 2015 by Leave a Comment
Wort Boils Above 212 °F (100 °C) (I: Theory)
July 24, 2014 by 6 Comments
Wort being boiled in a modified (legally obtained) Sanke keg.
We all know that water boils at 212 °F (100 °C). Chemists would clarify that this refers to pure water at standard pressure (100 kPa). Many brewers assume, given that wort is mostly water, that it also boils at 212 °F (100 °C). This isn’t the case, however. Wort boils above 212 °F (100 °C) — the exact temperature depends on the gravity of the wort.
This article has quite a bit of chemistry in it. Don’t feel like you need to follow every little bit. I’ll explain the take home message in the concluding paragraphs.
All-Grain Brew Day Walkthrough (VII: The Boil)
April 3, 2014 by 4 Comments
This is the seventh installment in the All-Grain Brew Day Walkthrough, which started with a post on strike water preparation.
Wort boiling in a Sanke keg converted to a homebrew kettle.
In one way, the boil is a lot like the mash. Quite a lot is going on, but the brewer isn’t actively doing much.
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