Cold break
Term from the Brauwerkstatt brewing glossary, category “Brewing and equipment”.
Explanation
Fine haze-forming protein that drops out when the wort is chilled quickly. The faster you chill, the better the cold break forms and the clearer the beer will be later. Some of it can go into the fermenter without harming the yeast.
Test your knowledge
What are hot and cold break?
- Malt dust from crushing
- Protein and hop debris that drop out during boiling and chilling
- Yeast at the bottom of the fermenter
Show answer
Correct: Protein and hop debris that drop out during boiling and chilling. Break material consists mainly of coagulated protein. As little of it as possible should end up in the fermenter.