So I was reading Yoopers article on the front page (if you haven't read it do, its very informative) and it mentions the formation of cold break and how a quick cool causes it to happen. My question is how quickly do you need to cool 5 gals to get a good cold break to occur?
Clear Wort, Clear Beer - Colbreak Question?
- Thread starter Eucrid
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Complex question. I go from 212 to 80 in 20 minutes or so and get a very strong cold break. I use finings so clarity hasn't been an issue for me, knock on wood, in a long time. I'm more concerned about infection risk than cold break when cooling.
I leave the break material in the fermentor, I am of the belief that the break material is actually a good yeast nutrient. Old-school thought is to avoid having break material in your wort like the plague.
I leave the break material in the fermentor, I am of the belief that the break material is actually a good yeast nutrient. Old-school thought is to avoid having break material in your wort like the plague.
It takes me 1 hour to chill 2 gallons in the kitchen sink w/bottles of ice.
Gonna try a big bucket w/more ice next time.
Gonna try a big bucket w/more ice next time.
Tippsy-Turvy
Well-Known Member
My reading has always pointed to cooling your wort to pitching temps in 20mins or less, ideally.
C-Rider, you might consider doing what I do when cooling 2.5gal batches. Cools the wort to pitching temp in 15mins max every time.
https://www.homebrewtalk.com/f39/no...t-cooling-wort-410563/index4.html#post5296022
C-Rider, you might consider doing what I do when cooling 2.5gal batches. Cools the wort to pitching temp in 15mins max every time.
https://www.homebrewtalk.com/f39/no...t-cooling-wort-410563/index4.html#post5296022
Mahalo for the link. Posted a question there.
I did a batch where it took 36 hours to reach pitching temperature and I still got clear beer. Fast chilling isn't nearly as necessary as most people think. I've also seen cold break form just after the boiling wort was begun to chill. The temperature couldn't have dropped more than 10 degrees when it happened.
Conan
Well-Known Member
My immersion chiller is fairly slow, taking about 45 minutes to hit 90. The end product beer is always very clear, so I'm on the fence about cold break importance. That said my understanding is to cool to pitch within 20 minutes. As others have mentioned, chilling is important for infection as well. Kyle
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