The next step to beer
Undoubtedly, a time-consuming point in the beer production is made again, and the beer is developing further and further in the direction of the finished end product. If we remember, there are already three essential ingredients that are listed in the Purity Law as ingredients: malt, water, and hops.
So now, there is still no yeast that will use the desired fermentation process. But so the wort is not sustainable for the yeast after cooking, because with nearly 100 degrees, which can now show the product, it is too hot. The cultures of the yeast would die immediately, and the desired effect would be absent. Therefore, the wort must be cooled down before it can be associated with the yeast.
The wort cooling
For wort cooling, there are two options available:
- If you have the time and are looking forward to a break in between, you can and wait one day to complete the further manufacturing steps.
- However, if you do not want to waste this time senselessly, you can also choose the alternative of using a seasoning cooler. Using the wort cooler, the wort is cooled down to 30 degrees in a relatively short time in countercurrent with cold water. This temperature will be safe for the yeast, but these are perfect conditions for the yeast to ferment.
Use a finished wort cooler.
In principle, a wort cooler is a spiral that is made of high-quality stainless steel and is hung in the corresponding tub. Indeed, it is possible, with a bit of specialist knowledge, to be able to build a wort cooler, which then works in the counter-pressure process.
However, the wort coolers are also ready in stores or specialized shops on the Internet and at the same time attractively priced, so you do not have to do the work. And once you have found favor with your beer, the purchase is well worth it. The coolers are designed for a capacity of 20 liters or 50 liters.
The principle is the same as for the immersed cooler: the cooling of the must is done by heat exchange between cold water and hot requirement.
The difference is that the cooling is done outside the tank. Two separate circuits are running concurrently on one cold side water and the other side the must. The two pipes are joined to each other and work against the current, allowing the need to give its heat to the cold water of the other tube. I realize that it’s getting complicated to explain. I hope you follow me.
The cooling rate depends on the speed difference between the two circuits.
To cool faster:
- Increase the speed of water
- Decrease the speed of the must
To cool the must less quickly:
- Decrease the speed of water
- Increase the speed of the must
This system is very efficient and can cool all your mash in less than an hour (or in less than 20-30 minutes depending on the cooler).