If you're doing full boil, you don't have cold top-off water so you want to chill all the way down to your pitching temp (which is almost always below 80).
It's when all the proteins from the grain coagulate. Not a big issue with all-extract, but even with specialty grains it's worth waiting for IMO. Google for pics; it happens pretty soon after you reach full boil.
Yea, I think the ice bath + wort chiller ought to do it. Thanks for the answers.
Nice list. I had actually thought of doing this kind of thing in spreadsheet, so that I have all of my equipment prepped and ready. I usually forget to gather, or sanitize certain things. Beersmith makes me a brew sheet, but doesn't remind me of all the stuff that I need, and all of the prep and cleanup procedures.
Help for hot break: put your first runnings in, get that up and near boiling while you're adding the rest and wait for the break so your break doesn't become 'foam over' when you reach near-full volume of your boil kettle...
Lessons learned the 'real' way.
__________________ Primary: Dunkelweizen Secondary: BrewHouse IPA Forgotten about: Samichlaus Keg: Special Bitter Keg 2: American Barleywine
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