CFC peeps - talk to me about cold break

[Cheesefood]

What do you CFC / Plate chiller guys do with your cold break?

 

[Dude]

Goes in the fermenter. Nothing you can do about it unless your strain it somehow before it goes to the carboy. It won't harm anything.

 

[Yuri_Rage]

Let it settle to the bottom of the fermenter. It makes a mess when harvesting yeast. I'm thinking about switching to an immersion chiller for that reason.

 

[Cheesefood]

I was thinking about draining it into strike water kettle, then into my carboy to leave the break behind. It's a little more to clean up, but you get the advantage of clean wort.

 

[Chairman Cheyco]

Fermenter it goes. It's so fine, I doubt you'd be able to get it out with anything less than some type of paper filter media. It's good for yeast though, as an un-oxygenated wort with cold break in it, will ferment more completely and vigorously than an oxygenated wort without the cold-break.

For ales, you're completely fine - maybe even better-off. If you're trying to brew the best pilsener in the world... you may want an immersion chiller.

 

[Dude]

Harvesting yeast with all of the crap is more difficult though...errr...as Yuri said.

 

[Cheesefood]

Harvesting yeast with all of the crap is more difficult though...errr...as Yuri said.

Dude, next time just say 'Postcount +1".

:cross:

 

[Chairman Cheyco]

Dude, next time just say 'Postcount +1".

:cross:

You're lookin' at 4-grand yourself there, kettle!

 

[D*Bo]

I thought I remembered reading in one of the brew books that the cold break contains stuff that's good for the yeast during fermentation.

I just let it go into the fermentor.
It's usually to late at night (in the morning), and too much to clean to wory about gettting the cold break out. Haven't noticed any issues yet, and my beer is as clear as it can be with extract.