Hot Break Causing Off-Flavors?

hokenfloken · Dec 2, 2009

Greetings all! I did a clone of Russian River Blind Pig and didn't get as much separation of the hot break as I would liked to have gotten. I've heard about the hot break "stressing" the yeast. Will the hot break cause off-flavors in my beer?

Clonefarmer · Dec 2, 2009

The hot break should coagulate and settle without having too much effect on the flavor of beer.

Revvy · Dec 2, 2009

What clonefarmer said! Relax!!

SpanishCastleAle · Dec 2, 2009

Where did you hear about hot break stressing the yeast? Link?

hokenfloken · Dec 2, 2009

I was listening to an episode of "Brew Strong" with John Palmer and Jamil Zainasheff on thebrewingnetwork.com. It was in the episode about fermenters.

Jim Karr · Dec 2, 2009

I often end up with more hotbreak in my fermenter than I would like. My beers do not suffer any off-flavors. Don't worry................

IrregularPulse · Dec 2, 2009

Can someone post a pic of hot break? I get good active rolling boils but don't notice much stuff like you're all talking about.

VanHolton · Dec 2, 2009

http://viewmorepics.myspace.com/index.cfm?fuseaction=viewImage&friendID=129434858&albumID=619448&imageID=42131920

I think this is hot break. It forms right before the boil. If I'm wrong, someone please correct me.

Revvy · Dec 2, 2009

IrregularPulse said:
Can someone post a pic of hot break? I get good active rolling boils but don't notice much stuff like you're all talking about.

Hot break is really just the foam you see in the kettle. It rises and foams up, then "breaks" the surface, it roils a bit, and then usually just falls back down into the boil.

Looks sort of like this in series, then the top of the boil is pretty clear after.

SpanishCastleAle · Dec 2, 2009

Hot break is that coagulated stuff you see shortly after the boil starts. It looks like, as John Palmer puts it; "egg drop soup" clumps.

Revvy · Dec 2, 2009

SpanishCastleAle said:
Hot break is that coagulated stuff you see shortly after the boil starts. It looks like, as John Palmer puts it; "egg drop soup" clumps.

The only time I ever get break that looks like that/this;

Is with a large amount of pilsner in the grainbill.

I did one at the AHA big brew day last spring that was so "eggy" that I had a ton of brewers standing around looking at it.

The rest of the time I get a good amount of froth/foam that comes up, then falls back.

Hot Break Causing Off-Flavors?

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Hot Break Causing Off-Flavors?

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