AgreeMHB said:Looks like hot break to me
M
by "above" do you mean "before"?wes1977 said:It's above and after chilling, you only see it the last few litres when draining to the fermentor...
https://www.youtube.com/watch?v=231PT-5nKhYVini2ton said:Hot break is when you're on the black on your second shot. I do 23lt brews, 11lt mashes and boils with top up and tip the whole lot in the fermenter. A couple of hop socks ( which look great with alligator shoes I might add) in the boil and deal with the trub later after ferment ie tip the shit out. I consume brew within 3 to 6 months (bottled) so I reckon fermenting on break/trub in my circuspants cuts through alot of worry and extra angst. And remember folks brewbrite is awesome. No affiliation. People genuinely like my beer and I only mix with discerning types. I reuse yeasty trubby cake and it still works magnificently. Brew on break.
There isnt one.wes1977 said:. So what's the best way of reducing hot break?
wes1977 said:It's above and after chilling, you only see it the last few litres when draining to the fermentor...
Hot break will have when you boil the wort, cold break will happen when you chill it well. Most brewers try to leave the break (hot and cold) in the kettle. The best way is to use kettle finings, whirlpool and create a nice cone in the centre of the kettle and then drain out from the side.wes1977 said:Really.... That's embarrassing..... So what's the best way of reducing hot break?
Not quite. Brewers who use an immersion chiller try and leave behind the hot and cold break, those who counterflow chill or no chill will end up with cold break in the fermenter with no adverse outcomes whatsoever.idzy said:Most brewers try to leave the break (hot and cold) in the kettle.
Just to clarify a little further, as ducattiboystu said, you want all of the hot break to form, and then drop out. The best way to achieve this, is use a kettle fining such as whirlfloc (1/2 tab for 20-23L) or brewbrite. I find brewbrite to be the most effective. Add that when you add your 10Min hop additions. How you attack it from here on in depends on whether you chill or no chill. I no chill so heres my process. Once ive reached flameout cut the burner and let the wort sit until the proteins drop out/stop floating about. Usually about 20 mins. Now once its all dropped out, you want to collect it all in the middle to get it away from your pickup/ball valve. Stir the crap out of it until your arm hurts and let it sit for about another 20-30 mins till it settles. Then your right to transfer to no chill cubeDucatiboy stu said:There isnt one.
You actually want as much hot break formed as possible as this helps to make your beer nice and clear
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