Hot Break

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Hot Break

Postby Payson » Wed Jun 11, 2003 5:40 am

I began a Mackeson XXX clone last night and had a difficult time reaching the "hot break". The trub foamed and foamed and the break was a long time coming. Finally, after approximately 25 minutes of boiling and an exhausted arm it subsided and the boil mellowed out. Previous batches have never taken this long.... Any ideas? Should I be concerned? My girlfriend is eagerly anticipating this batch. I was meticulous with sanitation. Thanks for any insight.

Chris
Payson
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Relax.....

Postby BillyBock » Thu Jun 12, 2003 4:50 pm

Personally, I wouldn't worry. Each batch seems to be different with the amount of break formed. Some go nuclear and some are subdued. Different wort compositions produce different results apparently. It should turn out just fine. My question is where'd you find a girlfriend that likes stouts? Rare indeed.....

v/r
Bill
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Rare indeed....

Postby Payson » Fri Jun 13, 2003 7:27 am

Her love for stouts is a mixed blessing. I've already been warned that I "better not be sucking the Mackeson clones down like I did with the batch of wheat beer." Seems as if she's getting quite possessive of them.... Thanks for the input. All seems well with it. It's fermenting like crazy! Smells great.
Payson
Light Lager
Light Lager
 
Posts: 17
Joined: Fri Mar 21, 2003 9:58 pm
Location: columbia, SC, US


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