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Abel Prasad from popular blog

Abel Prasad is a blogger , he is writing a personal blog, but also writing about many other topics. From short motivational texts to daily life advices, you can read a lot of interesting things on his personal blog.

He is also discussing about hot subjects at this time like defending your property or having a good social life.

Here is a small quote : Drink a little water. by drinking cold water it can help to burn up to 100 calories. Just as the body burns more energy keeping the body temperature stable in cold conditions, so too does it have to work harder when we expose it to cold liquids and foods.

You might also want to join a gym but I think i’d rather drink cold water and coffee and go for walks…..

You can read more about Abel Prasad

Abel is also running a hydro products / home brewing business, you can check it here Here are some home brewing tips :

Chill Fast

After the boil is complete, you want to chill the wort as quickly as possible. The wort is most prone to infections by bacteria and wild yeast at temperatures above 80?F, so you want to minimize the time it spends in that danger zone. Rapid chilling also causes proteins to coagulate and drop out, which can reduce haziness in the finished beer. This is mostly a cosmetic issue, but it can lead to the beer going stale faster. Chilling more gradually will be less effective against these proteins or not effective at all.

Joe Postma has already laid out the pros and cons of different chilling methods, but for your first batches you’ll probably want to put your brew pot in an ice bath. I started off making huge quart-size ice cubes in plastic takeout containers. If you want to speed the chilling process, use a sanitized spoon to gently stir the wort without splashing, which will increase the amount of hot wort that comes into contact with the cooler walls of the brew pot. Also be careful to keep the unsanitized ice water from splashing into the wort.

Wort chillers are worth it.

One of the best ways to reduce the likelihood of your beer getting contaminated is to chill the wort as fast as possible, dropping the temperature from that dangerous range that evil bacteria just love. Many beginning homebrewers accomplish this by submerging the brew kettle in an ice bath in either a large tub or the bathtub. Depending on how many bags of ice you purchased (additional expense), this can take anywhere from 40 minutes to well over an hour.

You can save a ton of time, eliminate hassle, and reduce the risk of contamination by purchasing a wort chiller. These come in many shapes and sizes, but the most common is a coiled immersion chiller. Immersion chillers usually cost $50-$70 and can typically chill 5 gallons of wort in 20 minutes or less. You simply hook a cold-water source up to the immersion chiller, add the chiller to your kettle for the last 10 minutes of your boil to sanitize it, and then turn on the water after you’ve removed your kettle from the heat source. The chiller does the rest, and is surprisingly easy to clean when you’re finished chilling your wort. (Plate chillers are also available but are a little more complicated to use and cost considerably more.) Learn more about ways to cool your wort, different wort chillers, and how to make your own wort chiller.


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