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| Cooling the boiling wort to about 80degF. Ideally, this should be done as quickly as possible to minimize the time the wort is exposed to the non-sterile environment of your kitchen, possibly picking up bacteria that will spoil the batch. From this point forward, we get anal about sanitization... | |
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| Camera: SONY DSC-P52 | Date: 9/6/08 6:19 PM | Resolution: 2048 x 1536 | ISO: 200 | Exp. Time: 1/40s | Aperture: 4.0 | Focal Length: 6.3mm (=41mm) | |
| Total images: 35 | Last update: 9/17/08 10:27 PM | Generated by JAlbum 7.2 & Chameleon | Help | |