(1) The ideal pH of the wort , which is the mash soaked in hot water, is about 4.7.

(2) When the wort is drained, the solids stay in the kettle.

(3) To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added.

(4) Then you transfer the wort to a glass carboy, preferably, although you can use a plastic bucket with a well fitting lid (this is a bad idea but some people do brew this way) and you pitch the yeast.

(5) If the brewer's wort , referred to above, is not fermented but instead evaporated in a partial vacuum, the result is malt extract, a brown, sweet, and sticky concentrate.

(6) Its basic raw materials are barley, hops, and water, and the process involves the infusion of malted barley and water, followed by fermentation of the liquid or wort drawn from the mixture.

(7) The cooling water is chilled first, so that the volume of water that is required to cool down one entire batch of wort is about equal to the volume of wort .

(8) Purified water is first used to cool the boiled wort (the beer after boiling but before fermenting), becoming heated in the process.

(9) At this stage of production, the wort is brought to a rolling boil.

(10) Instead, we recover heat from the boiling kettle and from wort [unfermented beer] as it's cooled down from boiling temperatures to fermentation temperatures.

(11) At the end of the boil we will have a finished wort .

(12) St. John's wort is an herb that some people use to treat depression.

(13) Yeast is added to the wort

(14) Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas - giving the beer both its alcohol content and its carbonation.

(15) A vigorous boil drives the chemical reactions that make the hops bitter, and this is the challenge for every home brewer - to get the wort to boil with sufficient enthusiasm.

(16) St John's wort is an ancient herb, and was known to the Greeks and Romans as an astringent to be rubbed on wounds.

(17) Waste heat recovered from the boiling kettle and from wort (unfermented beer) as it's cooled down is used to heat water for brewing and for cleaning the tanks.

(18) After most of the sugar is removed, the barley is then discarded and the sweet liquid, called wort , moves on.

(19) As many might know, one of the worts ' herbal properties is as a calmative.

(20) Crato (consil. 21. lib. 2) speaks against all herbs and worts , except bugloss, fennel, parsley, dill, bawm, succory.