Wort cooling and Wort aeration

Jul 31, 2017
helen

7998
wort cooling

Wort cooling and Wort aeration

The wort generally was transported to the whirlpool tun when the boiling process is finished. After separated the hops and hot break, the following steps should be done quickly:

1.A quickly cooling, to make the temperature of wort is suitable for the inoculation of yeast.
2.Wort aeration when the wort is cooled, the yeast will compounds the substance they wanted for multiply only after they absorbed enough of oxygen.
3.Separated the cold sludge and hot break, to ensure a smoothly fermentation and meet the beer quality you expected.

We all know the yeast could only ferment under a low temperature, so the wort must be cooled to the fermentable temperature before the inoculation. The heat exchanger will help to make it easily. The changes of the reproduction of harmful biological will be highly increased under a long time cooling progress. So a quick cooling is very improtant.

The hot break will continue to precipitate during the period of less than 6o degree.

Edited by Laura
Sales Manager in Tiantai Company
Email: trade@cnbrewery.com