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Old 10-24-2007, 02:12 AM   #1
JorgeIsKing
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Default No Hot Break

Hello everyone,

I have brewed two batches so far and I did not get a hot break on either of them. I dont get anything floating up to the top and eventually after a half hour of waiting, I add the hops and start my hour.

I am still waiting for my second batch to be drinkable, but I already drank most of my frist batch and it tastes great, so I am not really worried about how it is going to affect my beer, but I am curious as to why this happens.

Does anyone else have this issue?

Also for reference the two batches I brewed are:
Belgian Witbier w/ Belgian Wit Wyeast 3944
http://www.midwestsupplies.com/produ...px?ProdID=3503
http://www.midwestsupplies.com/produ...px?ProdID=3502 <--Description

and
Liberty Cream Ale w/ Munton's 6 gm dry yeast
http://www.midwestsupplies.com/produ...px?ProdID=3321

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Old 10-24-2007, 03:06 AM   #2
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The hot break occurs shortly after the boil starts. The top of the wort expands dramatically and this is where many people experience boil overs. After a few minutes this frothy head drops back down into the wort and voila! Hot break.

Are you sure you're bringing it to a boil to get the break?

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Old 10-24-2007, 03:08 AM   #3
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I got very little to no hot break when I was doing extract beers. If you are indeed getting it to a full boil then I wouldn't worry about it too much.

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Old 10-24-2007, 03:26 AM   #4
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+1 on what bradsul said. Never got a real hot break with extracts. No biggie.

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Old 10-24-2007, 08:29 AM   #5
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Quote:
Originally Posted by Fingers
The hot break occurs shortly after the boil starts. The top of the wort expands dramatically and this is where many people experience boil overs. After a few minutes this frothy head drops back down into the wort and voila! Hot break.
That is what I experienced with my extract brew.
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Old 10-24-2007, 03:50 PM   #6
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The proteins etc that are responisble for creating the hot break are lost during the process of making extract so there is little, if any, hot break when making extract based beers. Boil overs still very possible though

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