Hot Break
#1
Posted 14 September 2009 - 01:46 PM
#2
Posted 14 September 2009 - 02:04 PM
#3
Posted 14 September 2009 - 02:16 PM
#4
Posted 14 September 2009 - 04:02 PM
Yeah, the flame was on and I was almost at full boil.I've seen a lot of hot break in the DME I use for my starters too. It's like egg drop soup with 3-4 inch long filaments of hot break. As for foam, I can't say because I use foam control. All I can suggest is that when you added the DME, maybe the crystals acted as nucleation sites on which water vapor bubbles can form and this caused the foaming. Did you have the flame on when you added the DME?
#5
Posted 14 September 2009 - 04:06 PM
To prevent clumping and scorching, I'd recommend turning off the flame, adding the DME and stirring until it's well-dissolved and then cut the flame back on. Otherwise, the DME can clump up, sink to the bottom and scorch.Yeah, the flame was on and I was almost at full boil.
#6
Posted 14 September 2009 - 04:46 PM
This is what I do when I make starters - works pretty well.To prevent clumping and scorching, I'd recommend turning off the flame, adding the DME and stirring until it's well-dissolved and then cut the flame back on.
#7
Posted 14 September 2009 - 05:05 PM
#8
Posted 15 September 2009 - 06:22 AM
I wasn't sure if there was a difference. I thought that the foam might be an element of the hot break that I wasn't seeing with an All Grain wort for some reason. It appears as though this thinking is incorrect.One thing I'm wondering, are you classifying the rising foam as hot break, or saying that there is more hot break and foam? As far as the foam, yes, I tend to believe that it has to do with nucleation as well as a quick addition of solvents/fermentables into the boil. Kinda like when hops are added or if you add yeast nutrients to the boil.
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