The recipe for a tripel is simple, it’s almost the equivalent of the “recipe” for scrambled eggs. However, as with preparing eggs, success lies in the freshness of the ingredients and in the details of the preparation. When brewing a tripel, your main task on brewday is to make a highly fermentable wort. [Read more…]
We all know that water boils at 212 °F (100 °C). Chemists would clarify that this refers to pure water at standard pressure (100 kPa). Many brewers assume, given that wort is mostly water, that it also boils at 212 °F (100 °C). This isn’t the case, however. Wort boils above 212 °F (100 °C) — the exact temperature depends on the gravity of the wort.
This article has quite a bit of chemistry in it. Don’t feel like you need to follow every little bit. I’ll explain the take home message in the concluding paragraphs.