A cold break question...

[RobWalker]

My current AG method doesn't involve cooling, I just chuck it in a food safe fermenter, seal, wait for it to cool (and ice bath a little sometimes) then pitch the yeast when it's at room temp. I figure this is fine because it's airtight and sanitary, so potentially I could leave it in there for weeks! Not that I will.

When my beer cools down naturally, will I get a cold break in the bucket?

 

[rich27500]

That's what I do, get a fair amount of sediment so I guess yes! Tastes good though

 

[Muddydisco]

Yeah you'll get cold break in the bucket. Then you enter the realms of if the break material affects your brew or not during fermentation.
I say not. :whistle:

 

[RobWalker]

Seems to make good beer so that's cool. The reason I ask is my extract method is just mixed with cold water, so I don't bother using irish moss...but certainly I will in my AG :)

thanks!