Quote:
Originally Posted by AstroBrew
I think there are lots of good reason to chill rapidly, but I am not convinced that increasing the amount of cold break is one of them. If you can cite a reference that states otherwise, I'll eat my words, but cold break is a precipitation process and depends on the temperature-dependent solubility of the proteins and polyphenols that compose the cold break. So, now matter how fast I cool to 70*F, I will not have as much cold break as I would if I cooled slowly to 60*F, for example. This is one of the reasons why lagering clarifies beer, the lower temperatures precipitate more cold break. The temperature drop to lagering temps does not have to be rapid to precipitate cold break.
Now, I'm not personally a pro brewer, so I can't speak to the practices of most pro breweries, but I did read in this article that "Most American breweries no longer remove cold trub." The article also discusses the varied opinions on the impact of cold trub on the beer.
I'll not argue that leaving large amounts of cold break in contact with the beer for long periods of time won't have an impact on flavor. But, I think on the time scales of the primary ferment (for an ale or lager) the cold break will not detectably negatively impact flavor or stability. Yes, polyphenols will increase oxidation, but oxidation requires oxygen and the yeast will consume all oxygen available during the primary ferment. I absolutely agree that racking off the cold break/trub is a good thing before packaging or lagering, but I know that a good pils can be made without separating the cold break from the primary.
EDIT: Just found the reference I was looking for about chilling speed and precipitation. In the Brew Strong episode on Beer Haze, Dr. Charlie Bamforth states: "...it's the temperature much more than the time that matters." (51:35 in the show). He was talking about cold condition, but the principles are the same. |
"Cold Conditioning" and Cold Break separation are two entirely different topics.
Cold Conditioning is more about temperature with time of the conditioning process being secondary.
Not here to argue moot points.
As far as whirlpool goes with an immersion chiller. Once you get your wort chilled, then remove the chiller and stir creating a deep vortex (whirlpool) with the chilled wort in the boiler pull the stirrer out quickly not to disturb the vortex. Cover the boiler for around 10 minutes or so to allow the materials to settle. Then rack/drain your wort into the fermenter
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