Originally Posted by HeritageHD
I also cooled it really fast (boiling to 58* in 16 minutes) maybe that had something to do with the "cold break". What exactly is the cold break?
Damn, that's really fast.
My understanding is that "cold break" are proteins in solution that coagulate when the wort cools. Cooling quickly is supposed to help them clump and clear the beer more effectively. Whirfloc is supposed to basically accomplish the same thing by other means -- presumably the Irish moss provides something that the proteins clump onto especially well.