Date: 1992-03-26 14:45:33 GMT
Jack, I know when you said to just let the chiller sit in the wort for
30 minutes without turning the water on, you were defining an experiment
of sorts. I'd just like to say that in practice, you want to turn the water
on immediately to cool the wort as quickly as possible. In fact, the faster
you cool, the more fluffy stuff you'll see. That stuff is the cold break.
The hot break happens during the boil, when proteins, etc. clump together.
I believe the hot break is happening at the time when boilover is most
likely, although I've seen it happen before then. The differentiation, as
I understand it, is *when (at what temperature)* the break occurs. The break
material itself is more or less the same.
Blending: I often blend brews after they're bottled (black and tan anyone?)
I suggested that to someone who had a too-sweet and a too-bitter brew. He
did, it tasted better, but then some odd reaction took place and he got a solid
half a glass of precipitate! He posted it to HBD, but got no response. Both
brews were ok, nothing to indicate what would happen when mixed. Any ideas
on what was going on?
Overnight mash: Isn't this the way the big brewers make "dry" beer, a
veeerrrrryyyy looooonnnnnnggggg mash?
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