BlightyBrewer
Well-Known Member
I've just boiled up my second recipe batch, and English Mild. I have a question about this mysterious hot break....I know it is to do with proteins precipitating out of the wort, but how do you know it has happened? What exactly does it look like? My boil was similar to my first LME boil as reported in a previous thread, in that it did not foam as much as expected. I added the hops right at the beginning before the boil began, would this account for an apparent lack of hot break (not that I know what to look for!)
I'm totally confused with this hot break, it's giving me the blues....oh lordy, I got the hot break blues......
I'm totally confused with this hot break, it's giving me the blues....oh lordy, I got the hot break blues......