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Date: 11 Sep 2006 04:32:44
From: Steve/Aus
Subject: Separating hot & cold break material
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I have read on occasions (inluding HBD #5054 above, which prompted me to
seek an answer) on separating hot and cold break material.
Apparently, there are brewers that remove the hot break material and not
the cold break material.
How do they separate these two protein sludges which to me all end up in
the same pool of slush, after whirlpooling and letting the sludge settle.
Steve W (in Aus)
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Date: 11 Sep 2006 16:03:37
From: John 'Shaggy' Kolesar
Subject: Re: Separating hot & cold break material
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On Mon, 11 Sep 2006 04:32:44 GMT, <adlab@bigponddotnetdotau.trashthisbit > wrote:
>
> I have read on occasions (inluding HBD #5054 above, which prompted me to
> seek an answer) on separating hot and cold break material.
> Apparently, there are brewers that remove the hot break material and not
> the cold break material.
> How do they separate these two protein sludges which to me all end up in
> the same pool of slush, after whirlpooling and letting the sludge settle.
One easy way would be to seperate out the hot break before you chill the wort.
For example, whirpooling and then using a counterflow chiller. The hot break
would be left in the kettle, and the cold break would form in the chiller
and end up in the fermenter.
I wouldn't worry about it much though. It sounds like you're already
seperating out hot and cold break together. IMO, there's nothing wrong
with that.
John.
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Date: 11 Sep 2006 11:14:51
From: Dan Logcher
Subject: Re: Separating hot & cold break material
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Steve/Aus wrote:
> I have read on occasions (inluding HBD #5054 above, which prompted me to
> seek an answer) on separating hot and cold break material.
> Apparently, there are brewers that remove the hot break material and not
> the cold break material.
> How do they separate these two protein sludges which to me all end up in
> the same pool of slush, after whirlpooling and letting the sludge settle.
I sometimes screen out the hot break foam during the first part of the boil.
Cold break is left in, usually in the kettle since I don't pour the last bits
thru the screen to the fermentor.
--
Dan
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Date: 11 Sep 2006 04:37:06
From: Kasper Malmberg
Subject: Re: Separating hot & cold break material
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Steve/Aus skrev:
> I have read on occasions (inluding HBD #5054 above, which prompted me to
> seek an answer) on separating hot and cold break material.
> Apparently, there are brewers that remove the hot break material and not
> the cold break material.
> How do they separate these two protein sludges which to me all end up in
> the same pool of slush, after whirlpooling and letting the sludge settle.
> Steve W (in Aus)
They let the hot break settle in the hot worth, and then transfer the
hot worth through a counterflowchiller in to the fermenting wessel.
In the thiller the coldbreak gets formed as the worth cools, and goes
with the worth into the fermentor.
Cheers
Kasper
Denmark
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Date: 11 Sep 2006 10:43:03
From: Ranger Steve
Subject: Re: Separating hot & cold break material
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What's the general technique for whirlpooling? I use an immersion
chiller and usually get a pretty good break. I normally siphon from
the pot to fermenter and try to leave as much break in the pot as
possible. But this talk of whirlpooling has piqued my interest.
So for whirlpooling I assume you pull the chiller out, and swirl the
pot with a spoon and then just let it set for awhile? Does the break
get centrifuged to the outside?
Thanks,
Steve
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Date: 11 Sep 2006 18:21:18
From: John 'Shaggy' Kolesar
Subject: Re: Separating hot & cold break material
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On 11 Sep 2006 10:43:03 -0700, <polaski.steve@gmail.com > wrote:
> What's the general technique for whirlpooling? I use an immersion
> chiller and usually get a pretty good break. I normally siphon from
> the pot to fermenter and try to leave as much break in the pot as
> possible. But this talk of whirlpooling has piqued my interest.
>
> So for whirlpooling I assume you pull the chiller out, and swirl the
> pot with a spoon and then just let it set for awhile? Does the break
> get centrifuged to the outside?
You've got it right, except that the break ends up in the middle rather than
the outside. You stir the wort to create a whirlpool, and it sucks all of
the solid material into the middle. Then when it settles, you've got a pile
of break on the bottom of the kettle in the middle, and can siphon relatively
clean wort from the edges.
John.
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Date: 11 Sep 2006 21:48:20
From: Wayne
Subject: Re: Separating hot & cold break material
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John 'Shaggy' Kolesar wrote:
> On 11 Sep 2006 10:43:03 -0700, <polaski.steve@gmail.com> wrote:
>> What's the general technique for whirlpooling? I use an immersion
>> chiller and usually get a pretty good break. I normally siphon from
>> the pot to fermenter and try to leave as much break in the pot as
>> possible. But this talk of whirlpooling has piqued my interest.
>>
>> So for whirlpooling I assume you pull the chiller out, and swirl the
>> pot with a spoon and then just let it set for awhile? Does the break
>> get centrifuged to the outside?
>
> You've got it right, except that the break ends up in the middle rather than
> the outside. You stir the wort to create a whirlpool, and it sucks all of
> the solid material into the middle. Then when it settles, you've got a pile
> of break on the bottom of the kettle in the middle, and can siphon relatively
> clean wort from the edges.
>
>
> John.
To make it even simpler, use your chiller to stir the wort into a
whirlpool. This has the advantage of knocking the stuck hops out of the
coils. You don't even need to dirty a spoon.
Wayne
Bugeater Brewing Company
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