Yesterday I made my fourth AG brew, since i cant drink my barley wine i thought I'd make something else I can drink quicker. (8lb pale malt, 1lb flaked maize, 4oz goldings to 5 gallons) It all went well, I cooled the boiler by leaving it in a bath filled with water and ice, in 45 mins it was at 75F, but I couldnt see that the cold break had occured and the beer was a bit hazy. I filtered it though the hops and added the yeast.
Its all fermenting nicely but this morning the whole bottom inch of the primary was what I assume is the coagulated proteins.
Firstly, why was there are delay with the cold break occuring after the beer had cooled not as it cooled?
Secondly, is it ok to leave the stuff there or should i siphon it of into a different fermentor? Can it redissolve in the beer?
Thirdly, why does somthing always go wrong with my AG brews?!?
Thanks for reading,
Oh, and no i cant afford a wort chiller.