IainM
Landlord.
There are other factors including ions and wort pH, so it could be your water.
Daily aeration of wort?
- Thread starter MarkBowie
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Water chemistry could play a part its a pretty hard water.
it was a gentle simmer going on in the beaker, the water had undergone similar treatment to my brew liquor simply a quick boil to remove temporary hardness before drawing off, and sodium met to neurtalise chlorine and similar,
I was surprised it appeared so soon, and so visibly - hence the pic
My understanding which i cant qualify atm, is that modern well modified grains should achieve a hot break in 60 mins but older grains a longer boil may be needed, as many recipes predate the grain revolution of the 20th century, many recipes to emulate the brews also have a 90 min boil..
(Ive browsed the Malt book in the same series as Yeast, but didnt find it as captivating tbh so may have glossed over and mis-read/understood?)
it was a gentle simmer going on in the beaker, the water had undergone similar treatment to my brew liquor simply a quick boil to remove temporary hardness before drawing off, and sodium met to neurtalise chlorine and similar,
I was surprised it appeared so soon, and so visibly - hence the pic
My understanding which i cant qualify atm, is that modern well modified grains should achieve a hot break in 60 mins but older grains a longer boil may be needed, as many recipes predate the grain revolution of the 20th century, many recipes to emulate the brews also have a 90 min boil..
(Ive browsed the Malt book in the same series as Yeast, but didnt find it as captivating tbh so may have glossed over and mis-read/understood?)
TheRedDarren
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Well I have to be honest, I've always had hot break within the first ten minutes, I'm not doubting what you have said, just that I find it interesting that it varies so much.
