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So it’s been 45 to 60 mins. Turn off the heat. Stir the wort to get a slight whirlpool going and remove the spoon. Remove the kettle from burner or heat source and start cooling. It is important that the wort cool as quickly as possible. Sit it in an ice bath in the sink or cold water in the sink. This is where a wort chiller comes in handy, but this is KISS remember. After a few minutes, you may want to lay the lid on it to reduce the exposure to the open air because as soon as the wort temperature falls below 160 F, anything wild that lands on it, will start to grow !!

Go get your fermenter now and drain, rinse it from your sanitizer- Idophor, etc ( note: If used in proper concentrations, Idophor does not need to be rinsed- but I always give a quick rinse anyway and have never had a problem - besides, we are going to top off the wort with cool tap water anyway. If there’s anything nasty growing in your water, a rinse is the least of your concerns !
At this time you may want to get your dried or liquid yeast ready. If in the fridge, take it out and let it warm up a bit as pitching on a warm wort can cause undue stress on the yeast cells so we want to keep the thermal differential as low as possible.

Continue to cool the kettle. This may involve more ice in the sink or a change of cold water around the kettle. You should also note that the wort is clearing on the surface as it cools. The trub ( pronounced troob ) is settling in the middle and bottom. This will be the cold break material , ie hop debris, coagulated proteins, etc.


Brewing day
Quick Summary
  1. End of boil
  2. Ice bath/Cooling
  3. Rinse Fermenter
  4. Prep yeast
  5. Continue Cooling