Hot & Cold Break Removal

Postby **Owenbräu** » Thu Jan 28, 2016 10:50 am

The floatation method is essential when you have flat bottomed tanks.

Postby **Weizenberg** » Mon Feb 01, 2016 6:38 am

Hot break (trub) needs to be removed in its entirety. That's a given. Usually this happens via whirlpool or centrifuges. Filtration is also used and lots of German home brewers practice this.

Cold break happens once the wort is at temperatures below 40 Celsius. It's only necessary to remove it if off tastes occur. Generally it's advisable to dump the yeast after 24 hrs - which removes some of the cold break as well as other unwanted gunk.