maltMonkey

Recipes 

I haven't really seen any cold break in any of the beers I've done thus far. My last attempt I chilled the wort to 75° in about 20 minutes. I was wondering if I'm not seeing anything because it's chilling too slowly, or something else.

Also....I found this link (book excerpt) which recommends chilling to near freezing to get the maximum cold break. Does anyone actually do this? It seems like a pretty big hassle to chill that low, then reheat to pitching temps.

Got Trub?

Recipes 

The cold break when chilling your wort isn't anywhere near as obvious as the hot break so it isn't really a visible phenomenon at that stage. I do chill my lagers down to 33-34 for a week before fining and then kegging/bottling. You will see it then as the beer gets hazier when it gets cold.

GT

malkore

Recipes 

Got trub is correct. you really don't see the cold break happen. you just reap its benefits in the finished beer.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10