Trub (hot and cold break)
Term from the Brauwerkstatt brewing glossary, category “Brewing and equipment”.
Explanation
Protein and hop residue that clumps together during the boil (hot break) and when cooling (cold break). Leave as much as possible in the kettle, for example with a whirlpool.
Test your knowledge
What is the whirlpool after the boil for?
- It adds oxygen to the wort
- It propagates the yeast
- The trub collects in the centre so it can be separated
Show answer
Correct: The trub collects in the centre so it can be separated. Stirring vigorously creates a vortex. Trub and hop debris settle as a cone in the middle.