Has Anyone Ever Added All Hot Break Into Fermeneter Andhow Did It Affe

[beau jasnos]

Hi guys,

Made a Stone and Wood Pacific Ale clone last night using NickJD's 20Lt stockpot Stovetop method. This time instead off using the cooling method of leaving it in the garage overnight, I instead decided to try and cool it by submersing it in a sink full of water, changing as it the water got warm, in an attempt to hold on to the flavours and aromas of the late addition hops.

When it came down to temp, when decanting the wort into the fermenter, I noticed that the hot break was no where near as compact as it is when leaving it overnight (I did add whirfloc as i always do). Split second decision was to empty the whole lot into the fermenter, not wanting to waste too many sugars.

So my questions are these....has anyone ever added ALL break material into the fermenter after cooling? Do you think it had any affect on the flavour of the finished beer? Is this something that you do all the time, as you don't think it has a detrimental affect on the beer?

All feedback is appreciated.

Cheers
Beau

 

[Pennywise]

I've only just started separating the hot break now that I'm doing full volume boils, before I was doing 12L boils and topping up with water. The pot I used didn't have a tap so separating the break was near impossible with out losing a fair amount of good wort as well, so it all went in, my beers were absolutly fine. Of the few brews I've done separating it, I've only tasted one so far and can't honestly say it's better or worse because of it

 

[glassgrenade]

it will be fine. Adding a hot break won't turn a good beer into a bad one. However a slightly better beer can be made by removing it.
Its like water chemistry. If your water is reasonable and you don't add anything to it you will probably make a good beer, however if you change your water to perfectly suit the style you're making then you might turn out a great beer.

 

[beau jasnos]

Thanks for the replies fellas. I'll sleep easier now