Wort concentration generally refers to the proportion of wort formed by the malt (the term wort in beer) after the sugar process. Generally, the specific gravity of water is recorded as 1.000, if the malt in wort is enzymatically hydrolyzed to produce a lot of maltose or some other fermentable sugar

Once the wort has cooled to the correct temperature, generally between 18 and 22 ºC (65 to 71 degrees Fahrenheit), it can be transferred to the fermentation vessel. The wort then needs to be aerated to introduce oxygen. This typically takes about ten minutes.Once the yeast has been added to the wort

What Is Oxygen And Why Is It Important In Beer Fermentation?Oxygen is a chemical element with the atomic number 8 and the symbol O. It is a highly reactive gas and is essential for life on Earth. Oxygen is also an important element in the process of beer fermentation.During the fermentation process,