After a final 20 minutes of boiling, remove from heat and prepare to chill to room temperature. First, add the last batch of hops, this for aroma.


A wort chiller is a copper coil through which you run cold water. It draws the heat out of the wort and transfers it to the water, which runs out into the sink. In ten minutes the wort drops from 212°F to 70°F.


A siphon starter makes it easy to rack the wort to the carboy for fermentation.