The Cold Break
After the boil, it is time to cool. And cooling down has to be done as fast as possible, hence I made this contraption, a wort chiller: $8 worth of copper tubing from Home Depot, plus a bunch of flexible hoses and some fittings, and lots of fiddling around.
Before the Break:
After the Break:
The wonders of biochemistry! It has something to do with protein-polyphenol complexes becoming insoluble at 60 degrees C and below but I’ll spare you the details.
After the cooling, it will be time for some little critters called Saccharomyces but more about those later… let me just conclude here by saying that I love the smell of malt and hops in the morning…
