« on: May 12, 2012, 06:02:20 AM »
What it all boils down to is wait for the wort to foam up and drop back into itself. That's the hot break. I won't add hops until then. Boiling purposefully longer than that isn't necessary IMO. Unless you have a specific reason like a boil-down like I did with the BW. That was a triple sparge and a large grain-bill and would have produced 20 gallons of regular beer.
I always wait until I actually see hot break in the kettle (egg drop soup). My understanding is you want those proteins to coagulate before you add the hops.