Ol' Grog
Well-Known Member
I've read about this so much that I'm am officially confused, which doesn't take much according to my wife. However, from what I've read, is that you want to seperate the cold break from going into the fermenter. I've seen where some people just put clean ice cold water into the primary and then dump the piping hot wort right into it. Then after it is below 80 or so, pitch the yeast. In that methodology, you don't remove the cold break. Isn't that a crucial step? Don't you have to remove the cold break? That would just be too easy if you don't have remove it. The method I've used is bring the wort down to about 180 or so, by then you can see the cold break, use a santized steel strainer, pour that wort into the fermenter, fill to 5 gallon mark with clean iced water, and that gets the temperature down to just about pitching temperatures. Anyway, I'm really curious about the "don't remove cold break" fermentation method.