Date: 1992-03-30 16:24:15 GMT
> I understand but the longer it sits, the more time is has to settle out. My
> thinking is that if it sits after chilling, it is subject to infection and
> without mucking up the lid, the kettle can not be covered properly while the
> chiller is inside. One obviously does not want to remove the chiller after
> thewort is chilled.
A couple of things. I *do* pull out my chiller after it's done its job. I
then pitch the yeast, stir the wort into a vortex, and let settle for an hour
or 2 before transferring to a carboy.
> In my experience, somewhere well into the boil, stuff starts coagulating into
> what looks like egg-drop soup. If this point is the "hot break", I accept
> the definition but let's call the stuff something else.
That's it. Unfortunately, like "trub", its a term that probably won't go away.
> Similarly, the "cold break" should be some temperature at which this stuff
> collects and drops to the bottom during chilling. Again, in my experience,
> it is a very specific point AND much of the stuff clumps together and floats
Actually it is a range of temperatures. I seem to remember a Zymurgy article
that spelled out what precipitates out at what temperature.
I don't really see why Hot/Cold break "stuff" is better than just Hot/Cold
break. Discussions of break time deal only with the stuff produced at that
time. There's little room for confusion.
Now I've got a question for you. In your easymash setup, have you ever had
any problems with the window screen drain/spigot setup getting clogged with
hops/trub when you transfer off to the carboy?
On a similar note, could someone who's using a hopback explain their setup/
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