I somewhat understand what they are but not completely. Could anyone give a detailed explanation (or link) about what they are. I've read many things about them, but still don't understand completely what they are or what they look like.
Extract brewing shouldn't see much of a hot break.
That's already occurred within the wort manufacturing process.
http://www.howtobrew.com/section1/chapter7-2.html
Hot break.
http://www.howtobrew.com/section1/chapter7-4.html
Cold break.
From the glossary:
Hot Break - Proteins that coagulate and fall out of solution during the wort boil.
Cold Break - Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.
Read, learn, love. HTB.com is probably your best reference to your questions.
Extract brewing shouldn't see much of a hot break.
That's already occurred within the wort manufacturing process.
Extract brewing shouldn't see much of a hot break.
That's already occurred within the wort manufacturing process.
Ahh!
Good to know then. I've plans to make the jump to all-grain. When I bought all my brewing supplies from a friend, he had like 3 jars of extract too. Gonna use all those up before messing with all grain too much.
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