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Old 02-20-2008, 06:24 PM   #1
Jan 2008
Posts: 823
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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.

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Old 02-20-2008, 06:31 PM   #2
Got Trub?
Apr 2007
Washington State
Posts: 1,538
Liked 10 Times on 8 Posts

The cold break when chilling your wort isn't anywhere near as obvious as the hot break so it isn't really a visible phenomenon at that stage. I do chill my lagers down to 33-34 for a week before fining and then kegging/bottling. You will see it then as the beer gets hazier when it gets cold.


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Old 02-20-2008, 11:19 PM   #3
malkore's Avatar
Jun 2007
Posts: 6,922
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Got trub is correct. you really don't see the cold break happen. you just reap its benefits in the finished beer.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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