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Old 03-17-2011, 12:55 PM   #1
Jan 2010
Fredericton, N.B.
Posts: 183
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When I brew, I am find myself struggling to get a full 5 gallons into the fermenter. unfortunatelyy my system is a little too small to produce the 5.25 or 5.5 gallons to account for hop and trub loss so I wind up racking almost everything from the boil kettle into the carboy, cold break and all. I have always rationalized that the cold break is composed of denatured proteins that have precipitated out of solution due to the rapid chilling of the wort, and since they have precipitated they cannot re-dissolve back in at the cooler temperatures of fermentation. Am I correct in assuming this, or will the presence of cold break material in the fermenter lead to a cloudy beer?

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Old 03-17-2011, 01:07 PM   #2
Registered User
Nov 2009
Posts: 12,960
Liked 1673 Times on 1252 Posts

I never remove it, and I have perfectly clear beer.

similar thread.

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