Edak
BrauShnizzleMyNizzle
The foam appears as it heats up (hence the name hot-break) and then drops into the wort during boil and becomes that stringy (protein coagulation) that I referred to as being like egg-drop soup. It's the same thing in a different part of the cycle. I don't get any of that stringy crap in there if I scoop the foam off.Camo6 said:I think bum refers to the fact that the foam that forms isnt hot break. The hot break is more a fine coagulation ( poor description) that is sometimes hardly noticeable. There was a bit of discussion about it a while ago.
Edit: ooops. Slow reply- referring to edak's post above. Got CM2 fingers today.