Removing hot break. Suggestions?

[derekcw83]

I've read that not removing hot break can be a reason for bitter flavor and fusel alcohols, and given my current issues with ipa's (see my other posts) , I'd like to know if I need to change my method of transferring wort or not.

I'm able to chill my wort to 80f in usually around 25min. I then begin pouring the wort through a very fine nylon cloth that I place over a large strainer, going into a second kettle, that I later pour into my fermenter.

Am I leaving too much break in the fermenter? Any other suggested methods for a very small homebrewer like myself?

 

[chickypad]

I think you need to look elsewhere for your off flavor issues. Many of us dump everything into the fermenter - it's not a problem. I read one of your threads, it sounds like you've got a water issue so I would definitely get that straightened out - tannins could very well be explaining the "bitter" issue. It's a common problem with pale beers like IPA's as you usually need acid to bring down the pH, if you aren't adjusting water and following pH this would be first on my list. Fusel alcohols are almost always yeast issues - usually fermenting at temps that are uncontrolled or too high. Stressed yeast might also do it.

 

[mongoose33]

You might be interested in reading these two Brulosophy exbeeriments, dealing w/ the issue of Trub:

http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

and

http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

I'm not quite ready to try this myself, but I will at some point. I'm still working on brewing consistently, and until I can be comfortable that I'm doing that, I don't want to introduce another variable.

 

[IloveWorts]

You might be interested in reading these two Brulosophy exbeeriments, dealing w/ the issue of Trub:

http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

and

http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

I'm not quite ready to try this myself, but I will at some point. I'm still working on brewing consistently, and until I can be comfortable that I'm doing that, I don't want to introduce another variable.

Great read in both. It seems to almost help the homebrewer to leave the trub in. As it apparently affects clarity and adds a little bite, which may help cover any existing flaws. I think removing trub is a huge bitch anyway that brings more risk then possible benefit.

There is a website called http://www.ezwatercalculator.com/ that you can use to get an idea of where your water needs to be. If you are doing a lighter beer you want it hard and low pH.

 

[RM-MN]

]I've read that not removing hot break can be a reason for bitter flavor and fusel alcohols,[/COLOR] and given my current issues with ipa's (see my other posts) , I'd like to know if I need to change my method of transferring wort or not.

I'm able to chill my wort to 80f in usually around 25min. I then begin pouring the wort through a very fine nylon cloth that I place over a large strainer, going into a second kettle, that I later pour into my fermenter.

Am I leaving too much break in the fermenter? Any other suggested methods for a very small homebrewer like myself?

I've read that the moon is made of green cheese.

Not everything you read is true. Fusel alcohol is produced by fermenting at too high of a temperature. Hot break has nothing to do with it. Bitter flavors are usually from water issues or using the wrong hops for a recipe.

 

[BrewerE]

I use these to strain from my kettle to fermenter:
http://www.lowes.com/pd_126394-968-11583/12FF_1z0wd7b__?productId=1008387&pl=1

but as already said, probably not your problem.

 

[Natdavis777]

Ive scooped the hot break out (years ago) and left it in (currently)... No difference in beer. Ive also transferred crystal clear wort to one carboy and trub filled wort to another. Fermented with same yeast and temps at the same time, and again, no difference.

I wouldnt worry about the break material.

 

[passedpawn]

James Spencer of Basic Brewing did an experiment and the beer with the trub was deemed better than the filtered beer, based on triangle tests.

I have never, in about 2.3 zilliion batches, made any attempt to separate the trub when pumping from boil kettle to primary fermentor. My beer drinks just fine

I do add whirlfloc to the boil kettle, cold crash the fermentor when finished, and use gelatin to fine the product.

 

[Gavin C]

I have on a number of brews gone to some easy lengths to remove hot break.

It is very easy to do. Just skim it off the top.

I did this purely to see if

1. It was feasible to remove
2. it had any positive/negative impact on the final beer quality.

1. So easy to do.

2. No impact good or bad that I could detect.

Conclusion: No effort should be made to remove hot break. I no longer skim off the hot break despite its simplicity.

(I think most of it ends up encrusted on the pot)

Hot break and its removal

TL,DR

Hot break not related to fusel alcohols. That speaks to fermentation issues.