Cold Break

[-MG-]

Register to remove this ad. It's free!

Kal -

Can you speak a little more about your methods for removing the cold break? I know you said you chill the wort to about pitching temperature and then let it sit in pails for 3-4 hours?

Can you describe this process a little more?

[kal]

I don't usually remove cold break.

If I want to, on say a very light lager, the wort goes into a glass carboy straight from the CFC (careful not to get any near-boiling wort in there by mistake... it'll crack the carboy) and then it sits for many hours until it falls to the bottom. I then rack off to another carboy or fermentation pail and ferment as usual.

I've done some light lagers now by racking off or not racking off and the difference is hard to tell. It's pretty minor. Since I'm not the one drinking the light lagers and my guests don't notice a difference, I've pretty much stopped racking off the cold break.

Kal

[kal]

I don't usually remove cold break.

If I want to, on say a very light lager, the wort goes into a glass carboy straight from the CFC (careful not to get any near-boiling wort in there by mistake... it'll crack the carboy) and then it sits for many hours until it falls to the bottom. I then rack off to another carboy or fermentation pail and ferment as usual.

I've done some light lagers now by racking off or not racking off and the difference is hard to tell. It's pretty minor. Since I'm not the one drinking the light lagers and my guests don't notice a difference, I've pretty much stopped racking off the cold break.

Kal