Here I (guy in the striped shirt on the left–have we not been over this?) am pouring about a gallon and a half of recently boiling wort into the carboy. It has about two gallons of cold tap water in it, and I’ll top it off with cold water when I’m done.

After it’s topped off, I’ll cap it and shake it vigorously for a few minutes. This helps oxygenate the wort (helpful since primary fementation is aerobic in nature), and helps mix us the hotter, sugar-laden part of the mixure with the cooler tap water. Interestingly, the hot, sugary wort is still denser than the cold water. Regardless of this everything will work out fine after the yeast is pitched, but I prefer a good, homogeneous mixture before that, so I can get a good hydrometer reading.

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• Posted by Tim on Thursday, February 5, 2004 at 8:44:11 pm PST
• Category: Zymurgy
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