We now move on to the next step - Cool the Wort. This is a very unglamorous step but one that is critical. We need to very quickly reduce the temperature of the boiling wort to below 75 degrees. This is critical for two reasons. First, to stop to cooking process and stabilize the wort and second, to keep bad bacteria from getting into it. We do this by putting the pot with the wort into the kitchen sink and then surrounding it with cold water and ice cubes.
Chris Elliott checking the temperature of the cold water to chill the wort.
Beer Trivia: Alcohol provides an unfriendly environment for microbial action, and the isohumulone content of the hops inhibited the growth of Lactobacillus. Thus, high alcohol content and high hopping rates could protect beer from the souring associated with long storage times.
Note: We have since purchased a wort chiller which makes this a quicker and less messy process. It is coiled copper tubing that is placed into the hot wort and then cold water is run through the tubing which removes the heat. The wort chiller cost an additional $60 or so.
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