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Home Brew Forums > Home Brewing Beer > Brew Science > Cold break question
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Old 03-17-2011, 01:55 PM   #1
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Default Cold break question

When I brew, I am find myself struggling to get a full 5 gallons into the fermenter. unfortunatelyy my system is a little too small to produce the 5.25 or 5.5 gallons to account for hop and trub loss so I wind up racking almost everything from the boil kettle into the carboy, cold break and all. I have always rationalized that the cold break is composed of denatured proteins that have precipitated out of solution due to the rapid chilling of the wort, and since they have precipitated they cannot re-dissolve back in at the cooler temperatures of fermentation. Am I correct in assuming this, or will the presence of cold break material in the fermenter lead to a cloudy beer?

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Old 03-17-2011, 02:07 PM   #2
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I never remove it, and I have perfectly clear beer.


similar thread.

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