A buddy of mine and I were discussing cold break while we were filling the carboys up with wort post chilling.
The beer was coming up a bit cloudy and I mentioned that the cloudiness could be mainly attributed to the proteins, fats, etc. that have fallen out of suspension.
My friend asserted that it was not mainly proteins, that it was mostly hop residue that was causing the cloudiness.
My question is, is what is cold break mainly comprised of exactly?
Here are some of the beer specs if necessary:
All-grain
10 Gallon batch of an IPA
22.5 lbs of grain
5 oz of hops
The beer was coming up a bit cloudy and I mentioned that the cloudiness could be mainly attributed to the proteins, fats, etc. that have fallen out of suspension.
My friend asserted that it was not mainly proteins, that it was mostly hop residue that was causing the cloudiness.
My question is, is what is cold break mainly comprised of exactly?
Here are some of the beer specs if necessary:
All-grain
10 Gallon batch of an IPA
22.5 lbs of grain
5 oz of hops