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Old 09-14-2005, 03:18 PM   #21
DesertBrew
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Quote:
Originally Posted by Walker
My hot break is never obvious to me, but I know it happens, because the crud is on the bottom of the pot.
Re Hot break: When you get your boil started and the foam building up settles into the boil (only see wort again) is when you've achieved your hot break.

Quote from Palmer Below:

Quote:
Originally Posted by Palmer
A foam will start to rise and form a smooth surface. This is good. If the foam suddenly billows over the side, this is a boil-over (Bad). If it looks like it is going to boil over, either lower the heat or spray the surface with water from a spray bottle. The foam is caused by proteins in the wort that coagulate due to the rolling action of the boil. The wort will continue to foam until the protein clumps get heavy enough to sink back into the pot. You will see particles floating around in the wort. It may look like Egg Drop Soup. This is called the Hot break and may take 5-20 minutes to occur, depending on the amount of protein in your extract. Often the first hop addition triggers a great deal of foaming, especially if hop pellets are used. I recommend waiting until the Hot break occurs before doing your first Hop addition and timing the hour. The extra boiling time won't hurt.
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Old 09-15-2005, 06:03 PM   #22
Gilbey
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This coming from a relative amatuer....... but on advice from this board when I asked about improving clarity of my finished beer I have started to skim all the foam off the top of my wort as it forms in the brew kettle. I have noted a substantial reduction in the volume of "stuff" that gathers on the bottom of the brew pot AND a substantial reduction of the volume of settled out material in my primary when I rack to secondary. And oh, my finished beer clarity is much better.

I am VERY much a "relax, don't worry, have a home brew" type brewer, but it is cool to play around with different techniques and see how they effect my beer!

Gilbey

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