wort
1
9.9
- noun
- /wɜrt/
- Specialized
:
mosto
- Aside from reading Wild Brews and using my mash calculations, my only other recommendation is to heat the wort in your auxiliary kettle as quickly as possible.
- the unfermented wort
Examples
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The quality of the produced wort (unfermented beer), the health of the yeast, and the management of the fermentation environment are especially difficult to master for most brewers, including many experienced commercial brewers.
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The yeast produces alcohol, carbon dioxide, and other byproducts from the sweet wort.
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In fact, despite our best efforts, we were unable to get the last couple pounds of grain in, so we added them later to convert while we began running off the first of the wort.
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And once we're done cooking the wort, we go down and that's where we add yeast.
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The wort then goes to the brew kettle where it is brought to a boil.
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The sugar-rich water is then strained through the bottom of the mash and is now called wort.
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The wort is then cooled and aerated, and brewers' yeast is added for fermentation.
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After boiling the grains, the sweet liquid known as wort is collected for brewing.
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The brewery technician monitored the temperature of the wort as it cooled before fermentation.
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To create a high-quality beer, the wort must be boiled to extract the flavors from the hops.
Compounds
A bushy plant from Europe and Asia with bright yellow flowers used in herbal medicine
A low spreading evergreen plant used to cover the ground with bright yellow star-shaped summer flowers
- Specialized
A plant that lives for many years in marshes in the southeastern United States with pink to pale purple flowers
- UK
A plant that lives for many years with bright yellow flowers in dry, rocky places
- Specialized
A low bush with long oval leaves and many bright yellow flowers
- Specialized
A family of mostly tropical trees, shrubs, and vines that produce resin, oils, and useful wood
A plant with bright yellow flowers used as a natural medicine and in old stories to keep away evil
Surface Forms
Etymology
Wort for the sweet liquid used in brewing also comes from the old English wyrt, which meant 'plant' or 'root'. Think of the liquid as the 'juice' taken from the grain, and that is why brewers called the sugary liquid wort before fermentation.