Climb
Well-Known Member
Hello – I did a brew that consisted of 79% Belgian Pilsner malt, which I had never used before. I had massive hot and cold break like I had never experienced. The hot break coagulated into floating nodules where the largest ones were about the size of my thumb. The cold break presented in a white colored foam that came to the top of the BK. I do recirculate the wort while chilling with an IC. My process and equipment have not changed. I scooped out both the hot and cold break. I typically get very little hot and cold break material when using American pale or two row malt. Could this massive break material be attributed to the Belgian Pilsner malt? If not what else might have caused it?