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chillHayze

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I just racked my beer to primary. I noticed some funky stuff in the brew kettle. I saw it while cooling with my immersion chiller. I've never got a really good cold break but I got the wort from boiling to 70 in about 15 min so I was thinking that might be it. Whadd'ya all think it is?

Recipe:

Recipe: Impatient Ale
Style: American Wheat or Rye Beer
TYPE: Partial Mash
Taste: (35.0) American Malt, English Wheat malt, German and American hops. Fruity weiss yeast. Who knows?

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.73 gal
Estimated OG: 1.050 SG
Estimated Color: 5.3 SRM
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 36.4 %
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 3.0 %
0.50 oz Amarillo Gold [9.10%] (60 min) Hops 11.6 IBU
0.50 oz Hallertauer [4.00%] (15 min) Hops 2.5 IBU
0.50 oz Hallertauer [4.00%] (1 min) Hops 0.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Wheat (Wyeast Labs #3333) [Starter 12Yeast-Wheat


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 6.56 qt of water at 165.7 F 150.0 F 75 min
Mash Out Add 4.20 qt of water at 202.6 F 168.0 F 10 min

And i sparged with 1.5 gallons 170 deg water.

3390-IMG_1659.jpg
 
Yay! That cooler was a good use of $20 as I had hoped. Hopefully the beer is clearer than previous brews. Thx pastor
 
That's a beautiful cold break. I hung out with the guys who run my LHBS during a brew, and they used a really sweet counterflow. It looked just like that going into the carboys.

I know it's a little late now, but I bet that batch could have really benefitted from cold trub removal.
 
The Happy Mug said:
That's a beautiful cold break. I hung out with the guys who run my LHBS during a brew, and they used a really sweet counterflow. It looked just like that going into the carboys.

I know it's a little late now, but I bet that batch could have really benefitted from cold trub removal.

I suspect it cooled sooo fast because I used a chiller designed for a 5 gal boil in a 2.5 gallon boil. And having really cool tap water helps.

I strained the wort into the carboy. It collected all the hops and some of that coagulated goo. I usually run short primary fermentations anyways - usually 5 days then off to secondary.

Is there another, better way to perform "cold trub removal"?
 
When I did a cold trub removal, I let the wort sit for about a half-hour in the carboy to settle out, then siphoned to another carboy and pitched yeast. I got rid of about an inch of trub this way.
 
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