Mike & Josh try a few of the Home Brews from the Cervezeros (Chicago local Home Brewing group). and discuss how others can start home brewing. To Finish your Honey Basil Ale, when the boil has finished your wort must be fully cooled to room temperature (72 F or less to prevent infection of batch) and siphoned or dumped into your fermenter before you add (pitch) your yeast. Don’t worry about all of the junk (hops and proteins — called the “trub” in brewers lingo) in the wort — most of it will fall to the bottom during fermentation. Then add your yeast and age for a couple months.