Subject: Re: cold break
Date: 1989-08-04 19:14:09 GMT
here's a novice question (the kind I'm best at):
two or three recent posters have discussed cooling wort and bandied
about the term "cold break." I can't find it in CJoHB (maybe due to
lack of index, maybe because it's in the section on mashing that I
have yet to venture into). I have no other reference books to check.
so what does it mean? what is its significance? and is it anything
that we extract brewers should even be concerned with?
thanks for any info you can provide. BTW, I'm still interested in opinions
about brands of dry yeasts.
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