maltMonkey
Well-Known Member
I haven't really seen any cold break in any of the beers I've done thus far. My last attempt I chilled the wort to 75° in about 20 minutes. I was wondering if I'm not seeing anything because it's chilling too slowly, or something else.
Also....I found this link (book excerpt) which recommends chilling to near freezing to get the maximum cold break. Does anyone actually do this? It seems like a pretty big hassle to chill that low, then reheat to pitching temps.
Also....I found this link (book excerpt) which recommends chilling to near freezing to get the maximum cold break. Does anyone actually do this? It seems like a pretty big hassle to chill that low, then reheat to pitching temps.