Wort Cooling and Aeration
(book excerpts)After hot trub separation, the wort is preferably cooled to a temperature of 5 to 15°C for bottom-fermented beers and to 15 to 18°C for top-fermented beers (pitching temperature). The wort is then aerated in preparation for the addition of yeast and subsequent fermentation.
Click on the following topics for more information on wort cooling and aeration.
Topics Within This Chapter:
- Wort Cooling Systems Used in Beer Brewing
- Single-Stage Cooling
- Two-Stage Cooling
- Formation of Cold Break
- Factors Affecting Quantity of Cold Break
- Removal of Cold Break
- Methods of Cold Break Removal
- Starter Tank
- Flotation
- Diatomaceous Earth Filtration
- Centrifugation
- Whirlpool
- Aeration of Chilled Wort
- Oxygenation Requirements
- Point of Injection
- Methods of Oxygenation
- Ceramic or Sintered Metal Elements
- Venturi Tubes
- Two-component Jets
- Static Mixers
- Centrifugal Mixers
- Measuring Oxygen Levles
- References
