Oh I'm using a plastic carboy and well I never actually knew that you have to boil the wort first but the temperature here is quite warm since I live in the tropical regions of Indonesia and the temperature usually doesn't drop below 25C (77F) do i still need to boil the wort? if im guessing boiling the wort kills the bacteria thats inside of it.
If you're using canned,
pre-hopped malt extract to make beer, then no, you don't have to boil that. Actually, pre-hopped extracts should
not be boiled. Use the instructions that came with the kit. Just dissolve the extract and other ingredients in clean, warmish, potable (drinkable) water.
If the extract is
not pre-hopped then yes, for best results you need to boil the wort
with some of the hops, or at least heat to around 80-90°C to steep the hops, which creates bitterness (IBUs).
If your water is clean and drinkable without pre-boiling, you can use it as is. Still, you need to use first a cleaner then a sanitizer to respectively clean (remove dirt microbes and whatnot) then sanitize all the equipment, which kills any microbes that are left on the surfaces that touches your wort and beer.*
*
Wort becomes
beer as soon as you pitch yeast.
If your (tap) water is chlorinated (contains chlorine or chloramines) as is often done to keep it sanitary so you can safely drink it without boiling first, the chlorination needs to be removed before using it to make beer. Stirring 1/4 crushed Campden tablet in 20 liters of water will do that in 30-60 seconds.
Since you live in a hot climate, your fermentations will be hot too. Hot fermentations don't make the best beer, restraining it by keeping the temps lower during active fermentation will help create better beer. You try to stay within the temp range for the yeast you use. For most
ale yeasts that optimal range lies between 17-22°C. There are exceptions.
Kveik is a yeast type that performs optimally at much higher temps, 25-35°C, which may fit your case better. There are many strains of Kveik, each with its own character.
