Hi, I prepared wort for an IPA that gets quite a load of flameout hops.
At the end of the boil, the wort was crystal clear, with hot break here and there.
After I steeped hops (bag squeezed when removing), the wort was cloudy as soup. I immediately started formulating theories I don't fully understand like "yea, must be the poly-phenols or the whatever else".
Then I chilled the wort and boom, crystal clear again with "nebulas" of what I presume are coagulated proteins floating about.
Can you explain this phenomenon?
thanks
P
At the end of the boil, the wort was crystal clear, with hot break here and there.
After I steeped hops (bag squeezed when removing), the wort was cloudy as soup. I immediately started formulating theories I don't fully understand like "yea, must be the poly-phenols or the whatever else".
Then I chilled the wort and boom, crystal clear again with "nebulas" of what I presume are coagulated proteins floating about.
Can you explain this phenomenon?
thanks
P