Originally Posted by COLObrewer
Hmmm, I've never removed anything from the boil, except maybe a bag of hops at the end. I can't answer any of your questions, I don't know why I'm replying to this except I was wondering why you remove them? It sounds like hot break which IS coagulated protein if that helps any.
Very thoughtful of you to respond. The reason for removing this comes from a number of sources. The winner of the California AHA (brewer of the year) does it religiously. It seems the reason has to do with the effect this has on the final product:
1. Chill and permanent haze (removal of polyphenols/tannins, and protein)
2. Foam production and head retention (removal of lipids)
3. Staling byproducts (all of the above contribute to staling in the beer)
4. Taste effect
5. Korzonas (Homebrewing, Vol 1, p. 76) recommends it for better hop utilization, believing that the hot break coats the lupelin glands and restricts the isomerization of the resins.
If you listen to the brewcastingnetwork you'll find that a number of the "experts" remove the above by filtering, believing that all of the above are results of that. For those that don't filter, this is a poor man's approach to removing the same earlier in the process.
We learn together. Thanks for participating.