lots of break material in fv!

[RobWalker]

Odd brew tonight. Extract boil, carapils and hops in the boil itself. When squeezing the bag out I noticed everything felt very greasy and oily. Now its sitting in the kitchen, bit the break material after topping up with cold water seems to be rather suspended and only a very thin layer exists on the bottom. Could this be because I left Irish moss out?

Any ideas? Can't see it being good for my beer...

 

[pittsy]

don't squeeze the bag , i think you release tannins or risk it

 

[johnnie]

Sorry for jumping in on this topic. I've done 5 extracts and 5 AGs but haven't got a wort chiller so I leave my wort to cool overnight. I've read lots of posts about break material, so what does break material actually look like. I've noticed that the FV used to cool the wort overnight has lots of gritty bits in the bottom which I thought was bits of malt and hops. Is this the break material?
Cheers
J

 

[graysalchemy]

The hot break is the proteins which would cause cloudy beer if it wasn't taken out. The cold break is this hot break which comes out of suspension as fluffy white clouds :lol: :lol:

This is Uncle Pumbles excellent cold break

Rapid chilling means that it comes out more complete and also means that you can get the yeast in straight away limiting the risk of infection, so chilling is important.

Also if you don't use irish moss or profolac then the protiens don't colagulate as well and are harder to get out leading to cloudier beer.

:thumb: