kybert
Member
OK, i've been reading lots around here recently, and today joined the forum.
I bought a book called "Brewing beers like those you buy" by "Dave Line" and all the recipes try to mimic the beers sold in pubs.
My problem is, i keep reading here at this forum, and in my other book "How to brew" (recommended reading here), that the wort must be cooled as quickly as possible, however, here is a quote from the book i bought:
But add the cold water to the hot wort? is that really right? Every recipe in the book uses this technique. The amount of water in the wort is 1gal, and the final batch size of 5gal, so you add 4 gal of cold water.
I bought a book called "Brewing beers like those you buy" by "Dave Line" and all the recipes try to mimic the beers sold in pubs.
My problem is, i keep reading here at this forum, and in my other book "How to brew" (recommended reading here), that the wort must be cooled as quickly as possible, however, here is a quote from the book i bought:
Kettle fulls? Does that mean use a kettle to boil the water, or use boiled water from a pan? Then the recipe continues:Boil the malt extract, malt and hops for 45 mins. Carfully strain off the wort from the hops and malt grains into a fermenting bin. Rinse the spent grains with 2 kettle fulls of water.
Now im assuming that means water that has been boiled, then left to go cold.Disolve the sugar in hot water and add to the bin. Top up to the final quantity with cold water.
But add the cold water to the hot wort? is that really right? Every recipe in the book uses this technique. The amount of water in the wort is 1gal, and the final batch size of 5gal, so you add 4 gal of cold water.