Cold Break In the Carboy
#1
Posted 06 November 2009 - 11:02 AM
#2
Posted 06 November 2009 - 11:06 AM
#3
Posted 06 November 2009 - 11:11 AM
If it's really a LOT (like 2-3 inches at the bottom of the carboy) what I usually do is let it settle good for about a day, then rack to a new carboy and then pitch the yeast. A little bit of trub is beneficial to fermentation but a lot can cause haze and stability problems. It also makes it harder to reuse the yeast.I racked a lot of cold break and hop material into my carboy. There's yeast in there as well. What should I do, if anything?
#4
Posted 06 November 2009 - 11:19 AM
I always have a decent amount at first but it generally settles down to be about an inch after a couple of days. Is this alright?If it's really a LOT (like 2-3 inches at the bottom of the carboy) what I usually do is let it settle good for about a day, then rack to a new carboy and then pitch the yeast. A little bit of trub is beneficial to fermentation but a lot can cause haze and stability problems. It also makes it harder to reuse the yeast.
#5
Posted 06 November 2009 - 11:22 AM
that was where I was at before I got a kettle with a spigot and started whirlpooling. Other than a little more cloudy beer other issues were not a problem.I always have a decent amount at first but it generally settles down to be about an inch after a couple of days. Is this alright?
#6
Posted 06 November 2009 - 11:31 AM
I haven't had any problems with cloudiness I think b/c I do an extended secondary in my beer fridge. Here is a pic of my AIPA, note how it's pretty easy to see the "boob light" through the glass. Thanks to my friend Todd for helping me kick that keg last night :rolf:note: this is a 13.5 SRM beer.that was where I was at before I got a kettle with a spigot and started whirlpooling. Other than a little more cloudy beer other issues were not a problem.
#7
Posted 06 November 2009 - 11:35 AM
#8
Posted 06 November 2009 - 11:40 AM
#9
Posted 06 November 2009 - 11:46 AM
It will settle, fear not!There seems to be an awful lot of cold break (like 5 or 6 inches), as it settles, but it hasn't compacted yet. I really saw no way to avoid the cold break. I whirlpooled, which made a nice hop cone in the center, but the cold break didn't happen until, obviously, after I chilled using an immersion chiller. There was tons of it between the immersion chiller and the kettle wall -- the same side that I racked from. I can't wait till the end of december when someone from my home-brew club is going to help me make a keggle. ;)Thanks for the help!
#10
Posted 06 November 2009 - 11:46 AM
#11
Posted 06 November 2009 - 11:47 AM
Is it wrong that it's only 10:45 and I'm drooling??? Must brew and IPA!!!I haven't had any problems with cloudiness I think b/c I do an extended secondary in my beer fridge. Here is a pic of my AIPA, note how it's pretty easy to see the "boob light" through the glass. Thanks to my friend Todd for helping me kick that keg last night ;)note: this is a 13.5 SRM beer.
#12
Posted 06 November 2009 - 11:51 AM
it's well past lunch over here buddyIs it wrong that it's only 10:45 and I'm drooling??? Must brew and IPA!!!
#13
Posted 06 November 2009 - 11:54 AM
My process:(1) Take kettle off of burner and put on table (to get a higher level for gravity).(2) Give it a real good stir to get a whirlpool going, and let it go for a minute or so.(3) Put in immersion chiller. Wait a little bit to let it sanitize.(4) Start chilling with the IC.After I got it below 85F -- I live in Miami and can't get it much cooler than that -- I started to rack into the carboy. Maybe I should have waited longer to let the cold break settle in the boil kettle? I'm usually pretty anxious to get the wort out of the kettle once it's no longer boiling. Is there anything I'm missing that could help until I get my keggle built?do you whirlpool before chilling?
#14
Posted 06 November 2009 - 11:56 AM
I wouldn't recommend stirring prior to the wort dropping below 80F.My process:(1) Take kettle off of burner and put on table (to get a higher level for gravity).(2) Give it a real good stir to get a whirlpool going, and let it go for a minute or so.(3) Put in immersion chiller. Wait a little bit to let it sanitize.(4) Start chilling with the IC.After I got it below 85F -- I live in Miami and can't get it much cooler than that -- I started to rack into the carboy. Maybe I should have waited longer to let the cold break settle in the boil kettle? I'm usually pretty anxious to get the wort out of the kettle once it's no longer boiling. Is there anything I'm missing that could help until I get my keggle built?
#15
Posted 06 November 2009 - 12:11 PM
Exactly...I always put my immersion chiller in with about 10-15 minutes left to sanitize. Turn off the burner, chill, take out chiller, whirlpool, let sit for stuff to settle out, then rack to the carboy. What zym is saying is that you don't want hot side aeration which "may" lead to oxidation issues in the beer.I wouldn't recommend stirring prior to the wort dropping below 80F.
#16
Posted 06 November 2009 - 12:14 PM
Yep this is the correct process. Chill first and then whirlpool and let settle (usually 10-20 minutes for me) and then rack to fermenter.Exactly...I always put my immersion chiller in with about 10-15 minutes left to sanitize. Turn off the burner, chill, take out chiller, whirlpool, let sit for stuff to settle out, then rack to the carboy. What zym is saying is that you don't want hot side aeration which "may" lead to oxidation issues in the beer.
#17
Posted 06 November 2009 - 12:25 PM
Ok, this would explain a lot. Though I'm not too concerned with HSA, it would help to get the cold-break out of the way. I'll try this next brew if I don't have my keggle by then.Yep this is the correct process. Chill first and then whirlpool and let settle (usually 10-20 minutes for me) and then rack to fermenter.
#18
Posted 06 November 2009 - 01:44 PM
#19
Posted 06 November 2009 - 06:05 PM
#20
Posted 06 November 2009 - 06:21 PM
+1normal. all clear. drink a beer.
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