Removing Hot Break Proteins from Boil Kettle?

Gustatorian · Feb 8, 2016

Has anyone ever tried this, or does anyone know what this would do if you used a strainer to remove the hot break? I would assume better clarity, poor head retention, or a decrease in tannins, but not totally sure. Would love anybody's best guess!

slym2none · Feb 8, 2016

Here: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

And the follow-up here: http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

madscientist451 · Feb 8, 2016

Many brewers just dump everything from the kettle into the fermenter. Check out the Brulosophy website for an experiment that showed trubby vs/ non trubby beer in fermenter.

Edit: I see Slym beat me to the punchline.....

Gustatorian · Feb 8, 2016

slym2none said:
Here: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

And the follow-up here: http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

Should've guess those guys have done the xBmt. Thanks!

normonster · Feb 8, 2016

I do it every time. Makes me feel good, at the least.

Removing Hot Break Proteins from Boil Kettle?

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Removing Hot Break Proteins from Boil Kettle?

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Gustatorian

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slym2none

"Lazy extract brewer."

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