Hey all,
The past couple brews I've done I have suffered from a lack of a decent cold break due to issues with chillers. I'm brewing this weekend and I have a question regarding my plan to chill my wort.
I'm making an IPA and want to do a 30 min whirlpool hop at 165 before chilling the wort down to 62. I understand that cold break occurs during rapid cooling of the wort, but does it just happen when the wort is cooled quickly, or if it begins at a certain temp and then is completed at another temp and if so what are those temps.
After the boil, I want to use an immersion chiller to cool the wort to 165 and add the whirlpool hops for half an hour, then continue using the coil chiller to drop the temp through the cold break, and let the cold break settle. I also have a plate chiller that I can use to bring the wort down to pitching temp as it moves to the fermenter.
Does that seem like a solid plan or will I miss having a decent cold break with this process?
The past couple brews I've done I have suffered from a lack of a decent cold break due to issues with chillers. I'm brewing this weekend and I have a question regarding my plan to chill my wort.
I'm making an IPA and want to do a 30 min whirlpool hop at 165 before chilling the wort down to 62. I understand that cold break occurs during rapid cooling of the wort, but does it just happen when the wort is cooled quickly, or if it begins at a certain temp and then is completed at another temp and if so what are those temps.
After the boil, I want to use an immersion chiller to cool the wort to 165 and add the whirlpool hops for half an hour, then continue using the coil chiller to drop the temp through the cold break, and let the cold break settle. I also have a plate chiller that I can use to bring the wort down to pitching temp as it moves to the fermenter.
Does that seem like a solid plan or will I miss having a decent cold break with this process?