Chapter 12

Wort Cooling and Aeration

(book excerpts)

After hot trub separation, the wort is preferably cooled to a temperature of 5 to 15C for bottom-fermented beers and to 15 to 18C for top-fermented beers (pitching temperature). The wort is then aerated in preparation for the addition of yeast and subsequent fermentation.

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Within This Chapter: Wort Cooling and Aeration