- Joined
- 29/1/06
- Messages
- 261
- Reaction score
- 9
I brew on top of my cold break as I ferment straight in the cube. While there may be some observed or measured issues with this on a molecular level, on a taste level, real level, actual level, whatever level of relevance you want to use to a homebrewer and the consumption of their beer, there is no significant issue I can point to and say "cold break is responsible for that". I challenge anyone else to do so too.
I do separate my wort from the hot break and trub though.
The point about plate chillers made above to me is a good one - as far as I understand all cold break is transferred to fermenting vessel so its not uncommon for some chillers to be fermenting with CB.
I don't drink my beer cold enough for chill haze to be an issue but my understanding is that long lagering times will reduce chill haze (as will putting tiny pieces of plastic in it but I prefer not to))
Not sure if youre referring to what I wrote, but that wasn't what I was really talking about. More about the advent of eventual chill haze.
Even still, alot of these things can be circumvented with things like 1um filters, etc. to clarify.
As for fermenting on Trub, I agree that perhaps there indeed is some metabolic bonus to yeast to having it present.. maybe it's a good thing for yeast vigor.
Anyway, I'm not going to bother with that experiment now. I've thought about it thoroughly, and unless I'm no chilling a >20L volume and comparing against a chilled >20L its not really worth it to the homebrew community. I was going to do 1L of each, but the time 1L takes to return to RT will be tiny compared with the thermal mass of 20L cooling in the same manner (more rapid chilling, not really like no-chill!). So I don't think many brewers will be able to take much away from a sampled experiment like I was planning .. so I'll save my sunday afternoon and spend it with my kids.
I do agree with you Manticle, that a quantitative measurement does not necessarily reflect on a qualitative measure (e.g. a taste), and vice versa. Human perception plays a big role in that. We can detect minute details of some flavours, and bugger all of others.