Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Brew Science > Cold break question
Thread Tools
Old 03-17-2011, 12:55 PM   #1
Feedback Score: 0 reviews
Join Date: Jan 2010
Location: Fredericton, N.B.
Posts: 182
Liked 2 Times on 2 Posts

Default Cold break question

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?

jim_reaper1066 is offline
Reply With Quote
Old 03-17-2011, 01:07 PM   #2
Registered User
Feedback Score: 0 reviews
Join Date: Nov 2009
Location: louisville
Posts: 12,961
Liked 1660 Times on 1245 Posts
Likes Given: 3007


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


similar thread.
cheezydemon3 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
The effects of cold crashing on priming sugar needs AnOldUR Brew Science 55 06-25-2013 07:02 PM
Cold Crashing out Yeast - Dr. Charles Bamforth (Brew Strong Podcast) Doc Robinson Brew Science 2 01-30-2010 12:25 AM
NO hot break?? beerman77 Brew Science 8 12-15-2009 04:07 PM
Hot Break Contribution? Cape Brewing Brew Science 20 11-07-2009 12:17 PM
Cold crashing starters Tonedef131 Brew Science 9 03-12-2009 12:33 PM

Forum Jump