curdled between adding extract and the boil?

[GravyTrain77]

My first time so I don't know if it's normal

 

[StoutMeister]

hmmm not hot enough maybe? not sure but not likely curdled

 

[Revvy]

It's called hot break. It's just proteins and stuff. It's normal.

 

[Revvy]

From "How to Brew."

The foam is caused by proteins in the wort that coagulate due to the rolling action of the boil. The wort will continue to foam until the protein clumps get heavy enough to sink back into the pot. You will see particles floating around in the wort. It may look like Egg Drop Soup. This is called the Hot break and may take 5-20 minutes to occur, depending on the amount of protein in your extract. Often the first hop addition triggers a great deal of foaming, especially if hop pellets are used. I recommend waiting until the Hot break occurs before doing your first Hop addition and timing the hour. The extra boiling time won't hurt.

 

[StoutMeister]

why have i never seen this? i am really asking not being a smart ass

 

[GravyTrain77]

Thanks, you guys

 

[StoutMeister]

that was all revvy i had nothing to do with it but thanks for the thanks lol

 

[GravyTrain77]

One last question. Does the red cap stay on the air lock? Got the one with the Midwest kit

 

[Revvy]

Yes the cap stays on the airlock.

 

[Revvy]

why have i never seen this?

If you brew ag you see it more than extract. If you brew with pilsner malt you see it manifest looking like egg drop soup.

With extract batches hot break usually forms at the maltser when the extract is boiled there, though it can happen at home as well. Probably at home it occurs from the steeping grains and not actually the extract itself.

 

[Revvy]

Here's a nice one.