LyonsViper27

Recipes 

I have a turkey fryer with no valve. basically im boiling, chilling, and then dumping everything in the kettle into the fermenter. It seems like im dumping a large amount of cold break in with the wort.

How do YOU separate the cold break out?

Do you skim the hot break off when YOU start your boil?

Thanks

__________________
Fermenting: Traditional Mead, IIPA

Kegged: House Pale Ale, Dry Irish Stout, SWMBO Spiced ale, Phat Tyre clone, Apfelwein

Bottled: First batch Pilsner, RIS, Blackberry wine, Welsh wine, Rasberry Riesling, Lemon wine

weirdboy

Recipes 

I usually skim the hot break, but sometimes I don't. If I am standing there I will usually skim it, if nothing else than to keep myself occupied and actively monitoring the situation while waiting for the boil to get going.

With no valve, what I would suggest if you want to separate from the cold break is to whirlpool your wort for about 10 minutes, let it settle for another 10-20 minutes while you are chilling it, and then use a racking cane to rack the wort of the settled trub.

Rubes

Recipes 

Is cold break all the hop sludge and stuff that coagulates into a ball on the bottom of the kettle?..

Revvy

Recipes 

It's one of those things that is a matter of personal preference and nothing else. Some dump everything in, without straining, just pour it in the bucket or in the funnel....Some use a big strainer that fit in the funnel for a carboy, or a sanitized 5 gallon nylon paint strainer bag in the bucket...

I have done it all ways. It really doesn't matter...anything will settle.

In other words, there is no wrong way to do it, or better way, or way that will make the best beer...they all work...the choice is what will work the best for you. That's how you develop you own unique brewing process. By trying all ways and deciding what works best for you.

What I do with my IC, is chill the wort, then I lean the bottom of my autosiphon about two coils up from the bottom on the metal of the siphon. That rests it above most of the break material and trub, then I rack it to the fermenter until I'm down to that and carefully lower the siphon down into the gunk, just trying to get as much of the wort as possible without letting in the hops and break matter.

A whirlpool helps.

But pretty much up until I got my immersion chiller I just dumped for the majority of my batches. And I still managed to do well in contests...

I find that long primaries render my beer just as clear, and crisp tasting regardless of whether I dumped it all in or not....so I just do what works for me.....

You have to realize that in brewing there are many way to achieve the same goal, and they all work. There's rarely a single right way or best way to do something, just the way that is best for you.

__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

RM-MN

Recipes 

Why would I want to try to separate out the cold break or the hot break when the yeast are so efficient at it. I dump it all in and let the yeast use any of it that they want and then it all settles into a nice layer at the bottom of the fermenter.

LyonsViper27

Recipes 

Thanks for all the answers, I think I might try the strainer method with my malty beers and stick with the just dump it in the hoppy ones. I like to keep the hops in the fermenter, Im not sure if i get anything out of them but it cant hurt.

__________________
Fermenting: Traditional Mead, IIPA

Kegged: House Pale Ale, Dry Irish Stout, SWMBO Spiced ale, Phat Tyre clone, Apfelwein

Bottled: First batch Pilsner, RIS, Blackberry wine, Welsh wine, Rasberry Riesling, Lemon wine

Yooper

Recipes 

I have a counter flow chiller (CFC) so all of the cold break ends up in the fermenter. No issues with that.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Trace

Recipes 

Personally I whirlpool then drain to fermenter. If I didn't have a valve then I'd whirlpool then rack. But that's what works for me.

Palefire

Recipes 

Like everyone else says, it doesn't really matter. If you dump it all in it'll settle in a few weeks anyway.

The only time I bother is if I know I'm going to be washing or reusing the yeast, and I want to keep some of the trub out of it. In that case, I line the fermenting bucket with a 5-gallon paint strainer bag before I pump the wort into it. When all the wort's in, I pull out the bag. It gets most of the hops and some of the cold break, and definitely leaves the yeast a lot cleaner.

wolverinebrewer

Recipes 

Get yourself one of those $14 10" mesh strainers from any LHBS and pour your wort through that into the fermenter and save yourself a headache of having all of that sh!t in your bucket.

__________________
All I ask is three beers apiece for each of my co-workers...I think a man workin outdoors, feels more like a man if he can have a bottle of suds.