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Wort Separation
Transferring the Wort
The runoff is transferred either to the kettle or to a grant vessel, i.e., a wort collection vessel. Bottom entry into the kettle allows for a gentler handling of the wort with less chance of oxidation. It is important that the heavy first runnings are not allowed to lie at the bottom of the kettle at high temperatures, which could result in caramelization. Some brewers recommend holding the wort at about 77ºC in the interest of preventing enzyme activity. Worts must not be allowed to cool below 55ºC because of the possibility of infection by bacteria, e.g., Lactobacillus delbrueckii.
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