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Old 09-27-2012, 02:40 PM   #11
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Gotta watch out for the really big chunks:



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Old 09-27-2012, 03:56 PM   #12
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lolz,big chunks. Aren't you supposed to chew those?
That's some serious hot break material. Mine aren't that big. But some kind of straining is def needed.
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Old 12-07-2013, 03:40 PM   #13
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Okay, I brewed my first all grain batch a couple weeks ago. Is this hot break that made it into my carboy?
If so, is it bad for the beer?
If not, what the heck is it?

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Old 12-07-2013, 05:58 PM   #14
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Quote:
Originally Posted by belmont_pirate View Post
Okay, I brewed my first all grain batch a couple weeks ago. Is this hot break that made it into my carboy?
If so, is it bad for the beer?
If not, what the heck is it?
You should be fine. Ive had plenty of beers where i didnt filter either hot or cold break.

Although I siphon above the break now, I used to brew 6 gallon batches. The first 5 gallons went into 6 gal carboy and the remaining 1 gal with break went into a 1 gal carboy. I got an extra 1/2 gal this way after everything has fermented. I didnt notice much of a difference between the two beers. Possibly its not about taste.


Ive taken a BIAB paint strainer and swiped it across the beginning of the boil foam. Swipe and rinse 4 or 5 times and its gone. Not sure if what I did was effective tho.
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Old 12-07-2013, 07:01 PM   #15
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I too am a foam skimmer... I dunno if it makes my beer better, but I would like to think that by skimming the foam its less break material to deal with after the boil is done. I do not filter (yet) but when I rack to the fermenter I try to leave as much as possible in the kettle.

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Old 12-07-2013, 08:49 PM   #16
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I cleared the hot break from my last batch, but I didnt see any cold break (using an IC). The beer still came out pretty darn clear so it was effect in the way that I hoped.

Hot break looks like a very thick foam that you can push around the surface of the wort. I really didn't know what to look for because everyone talks about hotbreak but god if you can find a picture of a normal hot break (not the giant booger-hot breaks, that's obvious) Anywhere!!!

It's not bad if you don't remove it (as far as I have read), a lot of it will settle out in the fermenter if you give it time. I didn't skim any hot or cold break on my hefe I did a while ago, but my steam beer I did skim the hot break. (My Hefe was amazing, and had a great hazy look to it very complimentary of the style).

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Old 12-07-2013, 09:08 PM   #17
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Wow!

I never really knew anything about hot break until now. I've recently pushed beyond large steeping grain bills/small BIAB partial mashes to near 50/50 partial mashes. I've never done anything with hot/cold break, and I've not noticed anything undesirable. But I suppose it may have been even better had I have.

My beers are generally slightly cloudy, but I usually refrigerate for 1 week before I crack any open, and have noticed the ones that stay much longer usually are quite clear.

So I'm going to try to do something about this hot break next time. I can try skimming the foam in the beginning and/or using a BIAB grain bag on the fermenting bucket to attempt to catch the larger pieces. Which would you do, or would you even concern yourself with it since it's still only a partial mash?

My trub levels are generally about 3/8" thick in a 5-6 gal batch.

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Old 12-07-2013, 09:53 PM   #18
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In my case, I use a SS "brillo" pad on the end of my Keggle dip tube. This causes its own issues in that I have to use a certain percentage of whole hops to act as the pre-filter. It filters close to 100% of the hot break when using an immersion chiller but I suspect it would be cloase to the same with a counterflow...as long as you use leaf hops.

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Old 12-07-2013, 09:53 PM   #19
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I get plenty of hot break in my Partial Mashes. I just used my brewing spoon to scoop it out as it formed. No need to go crazy if you dont get all of it.

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