Author Topic: removing the hot break  (Read 2254 times)

Offline homoeccentricus

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removing the hot break
« on: November 13, 2016, 10:37:14 PM »
Kunze wants me to remove the hot break, but allows me keep the cold one. Any suggestions on how to do that? I brew in a Speidel Braumeister, which is basically an electric biab.
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Offline denny

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Re: removing the hot break
« Reply #1 on: November 13, 2016, 10:44:48 PM »
If you drink enough, you'll forget all about it. 
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Offline The Beerery

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Re: removing the hot break
« Reply #2 on: November 13, 2016, 11:10:40 PM »
A whirlpool. Or do a separation using another vessel. Let break material fall and rack off of it. Again you are only allowed to keep cold break IF you are able to do the two steps after he states you can keep it.
« Last Edit: November 13, 2016, 11:14:00 PM by The Beerery »

Offline lupulus

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Re: removing the hot break
« Reply #3 on: November 14, 2016, 12:12:48 AM »
If you drink enough, you'll forget all about it.
Uncalled for.

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Offline lupulus

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Re: removing the hot break
« Reply #4 on: November 14, 2016, 12:24:19 AM »
I may have to re read my Kunze but my recollection is that a bit of cold trub is OK, not that you have to keep it all, and that the research is not conclusive. 

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Offline The Beerery

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Re: removing the hot break
« Reply #5 on: November 14, 2016, 12:41:32 AM »


Offline lupulus

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Re: removing the hot break
« Reply #6 on: November 14, 2016, 03:26:00 AM »
Thanks so much.  That is exactly what I recall. I personally use sedimentation/ precipitation. From what I read and what I asked not everybody does it.  My personal bias is that homebrewing hot break separation methods are not as good so I am sure I am getting a bit of both.  I know this is  not what you recommend but works for me.  Thanks again for taking the time to look in Künze.
 

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Offline homoeccentricus

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Re: removing the hot break
« Reply #7 on: November 14, 2016, 12:50:36 PM »
If you drink enough, you'll forget all about it.
Uncalled for.

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Uncalled for ;)
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Offline homoeccentricus

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Re: removing the hot break
« Reply #8 on: November 14, 2016, 12:58:01 PM »
A whirlpool. Or do a separation using another vessel. Let break material fall and rack off of it. Again you are only allowed to keep cold break IF you are able to do the two steps after he states you can keep it.

Yes, but those two conditions are difficult to measure. When is enough hot break removed, and what is fermentative yeast (in German gärkräftige Hefe) anyway? I was actually hoping there would be a genius on this forum who would give me a method to remove the hot break without transferring to another vessel, because why else have a Braumeister :)
Frank P.

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Offline lupulus

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Re: removing the hot break
« Reply #9 on: November 14, 2016, 01:25:48 PM »
My two cents.  Transfer to a 20L Speidel filling it completely to the top (22L) and leaving as much hot break behind as you can. Lock the Speidel. Chill it to 0C, transfer to primary via the spigot leaving the precipitate behind. 

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Offline reverseapachemaster

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Re: removing the hot break
« Reply #10 on: November 14, 2016, 05:20:13 PM »
Aren't BIAB systems--manual or electronic--basically the antithesis of the LODO paradigm?
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Offline The Beerery

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Re: removing the hot break
« Reply #11 on: November 14, 2016, 05:22:34 PM »
Aren't BIAB systems--manual or electronic--basically the antithesis of the LODO paradigm?

Pretty much!

Offline homoeccentricus

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Re: removing the hot break
« Reply #12 on: November 14, 2016, 05:41:55 PM »
Challenge accepted.
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Offline lupulus

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Re: removing the hot break
« Reply #13 on: November 14, 2016, 05:49:23 PM »
Aren't BIAB systems--manual or electronic--basically the antithesis of the LODO paradigm?
Why?

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Offline Philbrew

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Re: removing the hot break
« Reply #14 on: November 14, 2016, 06:19:18 PM »
Aren't BIAB systems--manual or electronic--basically the antithesis of the LODO paradigm?
Well...I do manual BIAB in the boil kettle and I'm giving LODO a try with some tweaks to my process (pre-boil, SMB, no stir mash-in, Brewtan, etc.) and some small equipment additions (floating SS mash cap and post boil cap, large SS bowl with drain to under wort level for draining bag, etc.).

Brewed a German Pils last week and the FG sample tasted amazing.  I'm going to try an ESB tomorrow.
We'll see in about a month.

I know, I know...a month ago I was poo-pooing LODO as too much trouble and "all-or-nothing".  But I'm an incurable tinkerer.  I can't help it.  :o
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