G'day,
I'm putting together an upgraded setup and collecting DME recipes ahead of my third brew (first two LME cankit brews were garbage due to multiple errors in technique).
Anyway, the proposed thermostatically controlled 35L boiler (read big arse tea/coffee urn) and immersion chiller should give me the ability do a full boil this time around and to precipitate the hot and cold breaks pretty effectively. However once i split those nasty proteins out of the wort I'm stuck... I don't know how they behave or what I need to do about them.
Does the hot break float and get skimmed off the top or will it settle to the bottom allowing me to tap it off before I transfer to the fermenter? or do you just leave it in there?
It seems from my reading (of the interwebs) that the cold break settles to the bottom and can be excluded from the beer along with the yeast cake during the bottling/kegging process. also that leaving the cold break to settle in the fermenter may allow it to act as a yeast nutrient of sorts. Have I got this right?
I'd appreciate any advice on how to use irish moss to clean up the wort too. I think I have the gelatine technique down as it relates to clearing yeast but given that this first brew will be bottle conditioned anyway I'm not too worried about yeast clouding, does gelatine help to flocculate the cold break proteins though?
Thanks in advance
I'm putting together an upgraded setup and collecting DME recipes ahead of my third brew (first two LME cankit brews were garbage due to multiple errors in technique).
Anyway, the proposed thermostatically controlled 35L boiler (read big arse tea/coffee urn) and immersion chiller should give me the ability do a full boil this time around and to precipitate the hot and cold breaks pretty effectively. However once i split those nasty proteins out of the wort I'm stuck... I don't know how they behave or what I need to do about them.
Does the hot break float and get skimmed off the top or will it settle to the bottom allowing me to tap it off before I transfer to the fermenter? or do you just leave it in there?
It seems from my reading (of the interwebs) that the cold break settles to the bottom and can be excluded from the beer along with the yeast cake during the bottling/kegging process. also that leaving the cold break to settle in the fermenter may allow it to act as a yeast nutrient of sorts. Have I got this right?
I'd appreciate any advice on how to use irish moss to clean up the wort too. I think I have the gelatine technique down as it relates to clearing yeast but given that this first brew will be bottle conditioned anyway I'm not too worried about yeast clouding, does gelatine help to flocculate the cold break proteins though?
Thanks in advance