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Old 02-07-2014, 08:18 PM   #1
HeritageHD
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Default What's floating in my wort?

Brewed a wee heavy this morning and it looks like sugar crystals are suspended in the wort. Is that what it is or something else?

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Old 02-07-2014, 08:24 PM   #2
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Yeah, looks normal to me. It should be fine after fermentation is finished.

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Old 02-07-2014, 08:25 PM   #3
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That is just trub and hot/cold break from the boil. Nothing to be worried about.

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Old 02-07-2014, 08:25 PM   #4
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Yea looks like yeast and trub. Beer in progress..n

So many beers... so little time.

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Old 02-07-2014, 08:25 PM   #5
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Looks like cold break. I suspect you used Irish Moss in your kettle to see this.

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Old 02-07-2014, 08:31 PM   #6
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My first brew looked just like this as soon as I put it in the fermenter. I used a whirfloc tablet (irish moss) and I think that had something to do with the fluffy looking debris. It will settle out into a nice fine compact layer at the bottom by the time you're ready to bottle.

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Old 02-07-2014, 08:33 PM   #7
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Yep, that's business as usual. That will settle down into a compact layer over as time goes by. Let this sit for 2-3 weeks before checking your FG. I would not proceed to bottling until 2-3 weeks go by and then you have the same FG for 3 days in a row.

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Old 02-07-2014, 08:35 PM   #8
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Awesome, thanks! I'm. Pretty pumped about this batch.

Flars - I used whirfloc but yeah, Dame thing.

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?

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Old 02-07-2014, 08:36 PM   #9
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*same thing, not Dame thing.... Stupid Autocorrect

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Old 02-08-2014, 08:15 PM   #10
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Quote:
Originally Posted by HeritageHD View Post
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.
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