Monday, February 6, 2012

Chilling your wort in 10 minutes

One of the biggest improvements in my brewing came when I learned about the importance of getting a good "cold break". A "cold break" is when you cool down the wort very quickly and precipitate proteins out of solution. Getting a good could break can be tricky, but good 'ole Wisconsin winters can really help cool down your beer. If a beer is cooled to pitching temps slowly, these protein will remain in suspension in the beer, causing it to look hazy when chilled. Chill haze is a cosmetic issue, not something you can taste or perceive other than visually, however many brewers like to have clear beer. Can you blame them?
Check out this video and find out just how easy it is to cool your beer quickly. And if there are questions or things you'd like to know more about, please ask away!
As always, this beer video was filmed and shot in location in beer heaven, Wisconsin!

No comments:

Post a Comment