Originally Posted by jfrizzell
I'd call that one "Three Layer IPA".
Great Idea, I'll actually call it that!
Link to my page for it with recipe and photos: Click Me!!
Originally Posted by Kelly.
can someone explain to me (a noob) what im looking at here and why it is so good?
i currently use a 25ft 3/8" copper chiller recirculating it with some ice.
it takes me ~12-18 mins to chill my ~3.5 gallon boil, but i havent seen mine ever look like this, so im trying to learn how/why
I actually dont know why some times it doesn't happen. this is the best i've ever had
My novice understanding of it is that the solids you see are proteins, sugars, and nutrients that "break" out of the wort from being cooled rapidly. This stuff is good for the yeasties as it provides them with nutrients and helps them reproduce. a lot of people strain this stuff out before primary. I personally don't see the point as long as you do a secondary. maybe it makes your beer a little clearer in the end if you take some of the cold break out, but i usually leave it in.
This is my first full 5 gal boil and the first time using my homemade immersion chiller. it's only 20ft of 3/8th inch copper and it cools the 5 gal in about 15-20 mins.