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Beer Making, Part 4: Chilling the Wort

Finishing and quickly chilling the beer is essential to good homebrew.

Duration : 0:4:8


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This entry was posted on Tuesday, November 18th, 2008 at 6:48 pm and is filed under beer making. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

7 Responses to “Beer Making, Part 4: Chilling the Wort”

  1. I like that idea a …
    I like that idea a lot. Let’s see…which neighbor has a swimming pool…

  2. i throw my kettle …
    i throw my kettle in the swimming pool it works amazing

  3. That’s a good idea!
    That’s a good idea!

  4. Why don’t you have …
    Why don’t you have a larger vessel of water in your chill room and recirc to cool down your wort? I appreciate your approach.

  5. Whirlfloc is the …
    Whirlfloc is the clarifier I use. It is probably just irish moss in a powdery pill form, but I like the convenience of the pills.

  6. What did you add …
    What did you add first. It sounded like you said ‘The answer to Irish moss, whorl flock’ They were two white tablets. Do they make the beer clear??

  7. Love the …
    Love the measurement sarcasm.

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