Frankly, we can't wait until Propane is discovered...

Cooling and Pitching

Site Map



How To Use This Site

Equipment You Will Need

DIY Corner

Materials You Will Need

Water Treatment

A Walk Through A Brew

  The Mash

Wort Collecting and Sparging

Boiling and Topping Up

Cooling and Pitching

Initial and Secondary Fermentation



A Few Recipes

Creating Your Own Recipes

Danger - Quicksand!

Frequently Asked Questions

Links and Further Reading

What Is Sensible Mole?

Contact The Head Brewer


The aim here is to cool the wort as soon as possible to avoid infection. Insert your immersion wort chiller and connect one end to the cold water tap and the other to the nearest drain, and switch on the water.

sterilised immersion wort chiller goes into the (very) hot wort...



This is a wet, leaky business so it's a good idea to put the bin on your lawn so the splashings can drain away and not form huge puddles. If you have too much spurting from the junctions where the hose ends and the copper pipe starts you can always try wrapping an old cloth around it, bandage style. Continue washing up and tidying the mess you've made whilst the wort cools. The wort needs to have cooled to less than 25°C, preferably to about 20°C, to avoid killing your yeast when you pitch it in.

The dry yeast needs hydrating. Using boiled water which has cooled to less than 25°C (you put the kettle on while waiting for the wort to come to the boil, remember?), fill a sterilised mug half full of water and stir in a teaspoon of ordinary granulated sugar with the yeast. The sugar gives the yeast cells something to chomp on in their frantic bid to reproduce. In about 15 minutes the yeast will have ‘risen’ and be ready to pitch into our wort.

The books say "pitch in aerated wort". Many brewers buy equipment which pumps air into wort but this is not necessary. Simply take an empty sterilised fermentation bin and pour half of the wort into it, from chest height - this will produce lots of foam and more than enough aeration! Add the yeast into the foamy half of the wort along with a half teaspoon of yeast nutrient, then pour the rest of the wort on top and put the lid on when the foam has calmed down.


Carefully carry the bin into a room which doesn't suffer from much fluctuation of temperature and which is normally room temperature, taking care not to position the bin too close to any heat source such as a central heating radiator. Placing a newspaper underneath the bin is a good idea to catch any ooze if you have an eruption caused by an over active yeast.

Finally, finish off putting everything away and tidying up. Congratulations, you've just completed your first all grain brewing session! Pour yourself a beer or two and put your feet up - you've earned it!

The good news is that, from now on in, most of the work is done by Nature or Chemistry, or both, as the yeast cells eat the sugars and nutrients in the wort and literally fart out alcohol; the miracle of fermentation is, for our purposes, split into two stages, not very imaginatively referred to as 'Initial' and 'Secondary'. Time to have a look at these...

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