Is everything you've read the opinion of lazy homebrewers? That is a serious question. Have you read any texts (even HB-level texts) that support the idea that hot break in primary has no negative side-effects?wbosher said:But seriously, everything I've read on this subject seems to point to one conclusion...there is no real evidence to suggest that either way makes any difference.
Have you read any that say it does?bum said:Is everything you've read the opinion of lazy homebrewers? That is a serious question. Have you read any texts (even HB-level texts) that support the idea that hot break in primary has no negative side-effects?
No chillers get heaps of cold break, that's the jellyfish thing floating in the cube the next day. Doesn't do any harm.Chinamat said:........
No-chillers don't get cold break. I can honestly say that having started out no-chilling, I've really not seen any beer improvement at all by chilling and leaving out cold break. I only do it now so I can quickly pitch and be done. Plus siphoning hot wort is a disaster waiting to happen.
..............
That's what I have also read. However, the findings from that podcast were unequivocally that (even in the cases where the tasters prefered the no-break-material sample) the fermentation was more vigorous, quicker and more attenuative.bum said:I do recall reading something about it affecting yeast health too. Has some effect on the cell walls? I think this is where the stability issues arise. If I remember this correctly then I can't see polyclar being any help although I guess it could easily improve the head retention side of things.
At least it's a peer reviewed study.bum said:The findings of drunk pricks from the internet, yeah? In the study run by other drunk pricks, yeah?
According to Bamforth and Lewis, there are other differences besides lipid content.Nick JD said:. They are both essentially "Barley Tofu" one being full fat and the other lite.
February 23, 2012 - Trub Experiment Resultsbum said:The findings of drunk pricks from the internet, yeah? In the study run by other drunk pricks, yeah?
[EDIT: and I'm fairly sure that if I ran all my batches at ~30C I'd experience all those things. I have no idea why these qualities keep getting mentioned as though they prove something.]
Jesus. Must be a terrible beer to last 2-years if other's don't last 2-weeks...manticle said:I've aged some beers for up to 2 years before bottling.
Others won't last 2 weeks.
Beer dependent.
Enter your email address to join: