More Live Brewing Action with a wee film of the Ossian wort last week coming to the boil in the kettle, or copper, as it's sometimes called. The reason the wort is spinning around slowly is from tangential pumping or whirlpooling to mix the wort thoroughly before the boil begins, so that we can get the correct specific gravity for that particular brew before the boil starts. Each beer has its own specific gravity or Original Gravity, in Ossian's case 1.0420 or as we always say, 1042 OG as in 'Ten Forty Two'.
This is what the actual boil looks like - the steam created causes a bit of havoc for most amateur cameras (like mine!) but this gives an idea of the ferocious nature of a boil. We're not looking for a simmer or a gentle boil but a good rolling boil which helps the malt proteins stick to the hop tannins thus creating the Hot Break, or clumps of protein and tannins, which helps to clarify the finished beer.
One thing to remember about brewing is that boiling, or brewing, is at the heart of what it's all about - that's why we are called brewers and not fermenters or barrellers, even though boiling is only part of the operation to make beer.
Anyway time to put the kettle on...
Slàinte, Ken
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