- Jan 11, 2012
- Reaction score
I have a question that maybe I just overthinking it. We cook our wort for a couple of reasons including sterilization but also to invert the sugars so that the yeast can use them to make alcohol. I know that is true in making spirits but maybe isn't true in making beer. If malt is added at flame out, and then cooled with a wort chiller, will the sugar still be able to be utilized to make alcohol. I understand that yeast can work on complex sugars but its not as desireable. With that said, is adding the malt with 20-30" better than doing it at flame out. Thanks for the help.