Chapter 12

Wort Cooling

(selected excerpts)

After boiling and clarification, the wort is cooled in preparation for the addition of yeast and subsequent fermentation. The principal changes that occur during wort cooling are as follow:

1. cooling the wort to yeast pitching temperature;
2. the formation and separation of cold break; and
3. oxygenation of the wort to support yeast growth.

Click on the following topics for more information on wort cooling.

Related Topics on Wort Cooling

• Introduction to Wort Cooling
• Wort Cooling Systems Used in Beer Brewing
• Formation of Cold Break
• Removal of Cold Break
• Methods of Cold Break Removal
• Starting Tank
• Flotation
• Diatomaceous Earth Filtration
• Centrifugation
• Aeration of Chilled Wort
• Methods of Oxygenation
• References