At the end of the boil, it is important to cool the wort quickly. While it is still hot, (above 60℃) bacteria and wild yeasts are inhibited. But it is very susceptible to oxidation damage as it cools. ...

It's rare for any group of brewers to agree on the best form of hops. Each of the common forms has its own advantages and disadvantages. What form is best for you will depend on where in the brewing process the hops are b...

Wort lautering process can be broadly divided into two stages, the first stage is the malt as filter layer, separate the wort from the mash, this portion of wort is called the first wort or top wort....

Mashing involves mixing milled malt and solid adjuncts (if used) with water at a set temperature and volume to continue the biochemical changes initiated during the malting process. ...