Bigeb

Recipes 

Yesterday I brewed up a batch of Honey Cream Ale. This was a DME recipe and during the boil stage I didn't get/see the large hot break as I expected. I understand extract brews won't have as large a hotbreak but this batch's break was smaller than my first.

Since I got the whole pot to a full boil for 60 minutes I assume I'm OK but at the same time I'm wondering if I missed something.

Any thoughts?

knightbeer39

Recipes 

Nope, you're golden. I get all kinds of variation on hot breaks, whether it was extract or all grain. RDWHAHB.

haplo

Recipes 

I never saw much hot break at all when I did extract.

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CortexBomb

Recipes 

In my (admittedly limited) experience, hot breaks do have a huge variety. I've had just a modest amount of foam to thick, syrupy protein consistency. If you make bigger beers and mash at least some of your grains that seems to affect the break. The big 1.084 beer I did yesterday had a huge layer of protein that took the better part of half an hour to sink, whereas other beers have had very little.

I think the main thing to keep in mind with brewing is that there is going to be variation from batch to batch and from style to style. Nothing much to worry about.

Revvy

Recipes 

There is little break in extracts, the break happens at the maltser when they are mashing the grain to make the extract you are using.

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