FAQ of wort

 
The purpose and effect of wort boiling
1. Evaporate excess water
2. Destruction of enzyme activity, Prevent enzymes from continuing to work and ensure stable quality
3. Wort sterilization
4. Extracting active ingredients from hops
5. Promote protein denaturation , Removal of high molecular protein
6. Lower wort PH, Improve abiotic stability
7. Formation of reducing substances
8. Volatilize harmful smell, DMS etc.
 
What are the characteristics of good quality wort?
1. Color
Bright, transparent and shiny, good quality wort with gold and dark yellow color.
2. Clarity
Basically no suspended particles, nor should it appear hazy turbid
3. Fragrance
Smell good
4. Taste
It tastes fragrant and has a high degree of sweetness. There must be no other odor or musty.
5. Inspection
Check with iodine solution should not show color, PH lower than 5.6 is better.
 
Edited by Cody
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