Keggle to Fermenter

[cgrivois]

Been reading on hot break now I’m wondering if I have been screwing up. I boil my wort in a keggle, and then drain out of my keggle from a valve with a dip tube that goes to the very bottom center of the keggle. I understand the hot break has something to do with the proteins congealing and dropping out during the boil. Should I be trying to keep that mess separated from my wort when I drain into my fermenter? Basically I drain everything out of my keggle directly into my fermenting bucket, and then chill with my immersion chiller in my fermenting bucket.

 

[Math0]

I am pretty sure they will fall to the bottom of the fermenter. So no you don't need to do extra work to take it out. I could be mistaken though


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[cgrivois]

Forgot to mention I just started using Irish moss as well.

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