SWMBO Slayer, REALTIME Troubleshoot, 10 mins into boil

Any idea what these floaties are? They don't seem to be growing, they don't stir away though either, they showed up as I got to boil temps.

Following SWMBO Slayer Belgian Blonde by the book, recipe, no additions, subtractions or exchanges.

 

Facebook won't link, click here
http://www.facebook.com/photo.php?pid=30761567&id=1199987557

 

I think you have a Red X infection.

Or it could be hot break too.

Helps to link through something taht doesn;t require an account or pre-approved permissions to view photo's with. Like webshots or flickr.

Or try uploading directly from your PC. Never works for me tho'.

 

No pic. Sounds like hot break, does it look like the egg-drops in egg-drop soup?

 

I see no pic. When I click on the link, also no pic.
You could upload it to your gallery here.


My guess is the floaties are either hops, break material, or maybe some bits of grain you missed.

In any case, there's no point worrying about it.

 

The pictures aren't working but more than likely you are just getting break material...proteins and such. You should see it with a high concentration of pilsner malt, it looks like egg drop soup.

I'm sure you will be fine, it will all precipitate out when you chill it.

 

I think it's an infection, probably best to restart your brew day.






Kidding of course, sounds like hot break to me also.

 

Does it look like this?

 

Yes revvy looks exactly like that. Sorry bout the confusion, was trying to post up from my iPhone. Thought that was a public folder...

 

Then you're fine, welcome to the world of hot break!

 

You have Goldschlager in your wort!

 

Revvy sweet picture!!!!

 

So, what is hot break and what does it do? besides look ugly?

Thanks for the taunting too btw, I appreciate it, as I was frantically trying to figure out wtf was going on!!! RDWHAHB, right? On my second right now

 

From how to brew;

That's pretty much all there is to it...it's coagulating proteins.

 

Damn you Osbornbrewing I am behind!!!! Just opened one!

 

Coagulated proteins. They drop out, hopefully, to help in clearing the beer.

 

From the wiki-Hot break is the protein that coagulates as foam on top of the wort before the boil starts, and as it reaches a boil it "breaks" due to its collected mass and falls out to the bottom of the kettle.
It's a good thing to have happen. It will clarify the end product. If you still have reservations, you can always ferment, bottle, and send them all my way. I'll let you know if it turns out to be poison.

 

wow, so I guess that's an AG phenomenon? my extracts never did that.

 

Yes, the break already happened at the maltser when they boiled the extract down.

 

Bah! Haven't tossed a batch yet!! A couple probably should have been. My chem E prof told me that no known pathogens grow in beer wort or wine. My thought is: It's drinkable or I discover "the one" and become famous!

 

Thanks for all the help guys! Appreciate it a lot.


Now that's a hot blonde. Came in at 1.046, should have been 1.055... I think that just means less ABV, no?

 

Yes, less ABV and will probably be more bitter that expected but the chicks will dig it.

 

Your chemE prof was correct...might give you the collywobbles or make you puke, but won't kill ya.

 

Put thi beauty in bottles this weekend and it was all I could do to not drink some. This blonde looks and smells GREAT! I can't wait to try it

 

Yeah, it is coagulating protein, however John has got it wrong , and it takes an awful lot longer to secure the 'hot break' that 15-20 minutes. The picture that was used (from my site ), was taken just after the immersion chiller went in at 75 minutes into the boil. Generally the minimum time that the hot break event takes to occur is 60 minutes, depending on the vigour of the boil, and if your boil is not a hard rolling boil can take as long as 90 minutes or more to achieve.

The late great Dave Line, wrote in his book 'The Big Book Of Brewing' (late 70's) and used the phrase "Boil, with the hops, to secure the hot break" . . . . if this is only 15-20 minutes into the boil then there isn't going to be a lot of bitterness extracted. Us UK Brewers refer to the foam generated as the wort comes up to the boil as 'coppering up' . . . and it is down to the brewers preference as to whether or not that foam is skimmed, left alone, beaten back into the wort, add hops before the foam or wait until the foam subsides before adding hops. Certainly adding hops before the wort coppers up does control the foaming period . . . but there is less alpha acid extracted from these hops (First Wort Hops), I suspect because of a coating of proteins on the hops prevents contact with the wort. . . . plus it gets removed with the rest of the hot break at the end of the boil.

That Blonde looks like a nice beer though :rockin: