There are several processes that go into making a batch of beer, one of which is the boil, during which alpha acids are asomerized to impart the necessary bitterness in beer, and the wort is condensed

thereby increasing the original gravity so that we can have a higher strength beer.

The problem is that freshly boiled wort is far hotter than the temperature at which

yeast cells die, which is around 122 degrees Fahrenheit or 50 degrees Celsius.

You're listening to the brewlossophy podcast.

I'm your host, Marshall Shot, and I'm joined by contributor Andy Carter on this episode to discuss our experiences with the

various methods and approaches that brewers have come up with for chilling wort.

You know, it's funny, you know, you start home brewing, and I remember my first home brews,

and I didn't have the nice, equipment, the pumps and the chillers.

But I always thought this process was so interesting because it's this kind of like, you're done and you're all the way to the end. You just have to do this one last thing. And it's, I wouldn't call it a black box, but it is a funny kind of part of the process that you have to wait for this thing to get cold enough to move and it's it's actually kind of dangerous but i like it and i

love to talk about these methods because i think there's so many ways to chill your work. You get to the same end point. You get cold liquid. But what are the different reasons, pros and cons are quite interesting to me? Yeah, I totally agree. And I'll be honest, I get a lot of questions to this day. You know, Brulosophy's been around for, God, almost 12 years now. And in those 12 years, you know, if I were to like do a bar graph of the nature of the questions that we receive just via email, not even for like the Bruin A episodes. One of the, one of the big ones is about chilling work, the importance of it. Do I really have to get it low? Blah to get it low blah blah blah how do you go about you know being so efficient in your chilling look

having brewed well over 500 individual batches at this point it's safe to say that i have ample

experience with chilling word uh in general overall and i imagine that you do too andy uh because in the

last 23 years i've used pretty much every method and type of chiller there is out there. So that's not to say I am, you know, some major expert on it or anything like that. In fact, I'm fully aware that my experience differs from many people out there. And I look forward to hearing about your experiences as well, Andy. All right, if you're a fan of this show and you'd like to receive a reward for your support,

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