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Date: 06 Jul 2006 15:45:14
From: Dave Smith
Subject: cold break, an explanation?
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I've read on several occasions that a cold break is essential after the
boil but I am not 100% clear about it. Currently I boil in a converted
keg and then cool using an immersion coil. Once I reach 65 degrees I
start drawing out the wort via a no-weld faucet mounted a few inches
from the bottom of the keg. When I start getting to the bottom of the
wort I usually start drawing across some muddy liquid, is this the
product of the cold break? Is that the point when I should stop drawing
liquid from the keg?
Thanks,
dave
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Date: 06 Jul 2006 23:51:56
From: John 'Shaggy' Kolesar
Subject: Re: cold break, an explanation?
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On Thu, 06 Jul 2006 15:45:14 -0700, <dave@nowhere.com > wrote:
> I've read on several occasions that a cold break is essential after the
> boil but I am not 100% clear about it. Currently I boil in a converted
> keg and then cool using an immersion coil. Once I reach 65 degrees I
> start drawing out the wort via a no-weld faucet mounted a few inches
> from the bottom of the keg. When I start getting to the bottom of the
> wort I usually start drawing across some muddy liquid, is this the
> product of the cold break? Is that the point when I should stop drawing
> liquid from the keg?
That's probably the cold break. Both hot break and cold break are
proteins that coagulate and drop out of solution. If you have an easy
way to leave that stuff behind, then do so. It will have some effect
on the beer, but nothing huge. Once the break forms, it will not re-disolve
back into the beer. Basically if you did transfer it over, it should just
sit on the bottom of the fermenter and become part of the layer of trub.
John.
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Date: 07 Jul 2006 04:15:20
From: John M
Subject: Re: cold break, an explanation?
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Dave Smith wrote:
> I've read on several occasions that a cold break is essential after the
> boil but I am not 100% clear about it. Currently I boil in a converted
> keg and then cool using an immersion coil. Once I reach 65 degrees I
> start drawing out the wort via a no-weld faucet mounted a few inches
> from the bottom of the keg. When I start getting to the bottom of the
> wort I usually start drawing across some muddy liquid, is this the
> product of the cold break? Is that the point when I should stop drawing
> liquid from the keg?
>
> Thanks,
>
> dave
Here is a good article on cold break and removal techniques.
http://www.brewingtechniques.com/library/backissues/issue2.2/barchet.html
John
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