Subject: Several Things
Date: 1989-08-29 18:30:02 GMT
In response to the question about the hot and cold breaks, Martin Lodahl writes:
>The hot break occurs during boil, and results in the sediments left behind
>with the hops when racking from the boiler (assuming you cool the wort
Some people are fanatical that "oxidation of hot wort is a major cause of early
staling and cloudy worts." (I forget who I'm quoting.) Since I have run into
that piece of advice several times, I now move my wort directly from the boil
over to be chilled, hops, sediments and all. After it's down into the decently
cool range (75 or so) I carefully rack the wort off the trub, and pitch my
yeast. I had been removing the chiller first and letting it settle for a
while, but I've discovered that that step is unnecessary, and results in the
wort sitting around without any chilling going on. THIS ONLY WORKS FOR ME WITH
PELLETED HOPS. I had a horrendous time once trying to get my wort into the
fermenter when I'd used leaf hops right as the boil finished; they clogged my
siphon hose a hundred times.
I have a topic of my own: extraction rates on mashed beers. I can't seem to
ever hit the gravity reading that the writers of books recommend. I'm always
lower, and I know it's probably because I'm not doing a good job on my mash
out. Do others also find this common? Do they then augment their worts with
extracts to get to recommended gravity levels, or just smile and not worry?
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