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Cold and Hot break?

Discussion in 'Beginners Beer Brewing Forum' started by Bytor1100, Jul 27, 2008.

 

  1. #1
    Bytor1100

    Well-Known Member

    Posted Jul 27, 2008
    I somewhat understand what they are but not completely. Could anyone give a detailed explanation (or link) about what they are. I've read many things about them, but still don't understand completely what they are or what they look like. :drunk:
     
  2. #2
    TheFlatline

    Well-Known Member

    Posted Jul 27, 2008
  3. #3
    Orfy

    For the love of beer!  

    Posted Jul 27, 2008
    Very simplified.



    Hot break...
    Makes the haze causing protein stick together

    Cold break
    Makes it fall out of suspension.
     
  4. #4
    DuffmanAK

    Well-Known Member

    Posted Jul 27, 2008
    So, on that topic.. my last batch I didn't really see a hotbreak at all. As i added my dry malt, it did foam a good bit. So I'd add a little dry malt, stir like mad, add a lil more, etc. Once it was all added, and then added some syrup extract there was no foam at all for the rest of the boil. Any thoughts? Do some brews not have a hot break?
     
  5. #5
    Orfy

    For the love of beer!  

    Posted Jul 27, 2008
    Extract brewing shouldn't see much of a hot break.
    That's already occurred within the wort manufacturing process.
     
  6. #6
    DuffmanAK

    Well-Known Member

    Posted Jul 27, 2008
    Ahh!

    Good to know then. I've plans to make the jump to all-grain. When I bought all my brewing supplies from a friend, he had like 3 jars of extract too. Gonna use all those up before messing with all grain too much.
     
  7. #7
    Bytor1100

    Well-Known Member

    Posted Jul 27, 2008
    That's exactly what I was looking for, thanks.
     
  8. #8
    TheFlatline

    Well-Known Member

    Posted Jul 27, 2008
    I got a massive hot break when I did my hefe extract.

    Wheat changes everything I'm finding.
     
  9. #9
    solidghost

    Well-Known Member

    Posted Jul 28, 2008
    What's the difference between a wheat beer wort's hot break and a barley malt hot break? Shouldn't it be the same?
     
  10. #10
    SavageSteve

    Well-Known Member

    Posted Jul 28, 2008
    I always see significant hot break when I brew with extract (which is all the time). I've heard several people say that extract has already gone through a boil during manufacture and doesn't need to be boiled long, yet my experience directly contradicts this. My understanding of the malt extract production process is that the wort is not boiled in the common sense, but rather at a low temperature under a vacuum, so it makes sense to me that it would still need to undergo a "traditional" boil in the kettle.

    So, what am I missing?
     
  11. #11
    Kauai_Kahuna

    Well-Known Member

    Posted Jul 28, 2008
    I would start AG, and leave the 3 jars of extract to adjust your SG while you get your process and efficiency figured out.
     
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