Labels:text | font | black and white | publication | paper | number OCR: Newsletter the formation of larger trub flocs which The scrubbed wort now lies cooled in settle out readily when the wort is your boiling pot turned settling tank. cooled. This coagulation is called the hot Pour or siphon (air contact is beneficial by William Moore break and occurs after 50 minutes to an now for yeast growth, so don't be afraid hour of a rolling boil. to splash) the finished wort into a steril- ized fermenter, taking care to leave the Trub settled flocs of brown trub and hop parti- To see the hot break, take a small sam- cles behind. If the hot break was attained, Trub is a brewers term for the coagulated ple of wort in a clear glass during the first and cooling forced with a water bath, the protein matter and hops that litter wort af- few minutes of the boil, and another in an wort will be clear, the trub compact and ter boiling. Besides extracting hop flavor identical glass after 1 hour. The first sam- clearly defined. More importantly, the fin- and sterilizing, a vigorous rolling boil is ple will be consistently murky, the sec- ished beer with be clear, and free of the necessary to scrub the wort of unstable ond, clear and sparkling, as if polished, harsh flavors imparted by trub during malt proteins, which, if left in hazy sus- littered with trub particles like those fake fermentation. pension, would adversely affect clarity snowflakes in the old 'turn over' liquid and flavor stability. After the trub is sep snow scene toys. arated by boiling and settled, the cleaned wort is poured into a fermenter, taking care to leave the flavor-tainting trub be- If you have trouble achieving a clearly defined hot break, your boiling water is hind. probably too soft. Adding a teaspoon or two of food grade gypsum will usually fix Using Liquid Yeast The volume of the boil influences trub a stubborn hot break, and the use of Irish removal, hop flavor extraction, and beer moss, a dried form of seaweed, will en- courage the undesirable malt proteins to Since introducing our easy to use liquid color. In a full five gallon boil, when the wort is cooled and the trub sediment left form large, readily-settling flocs. yeast last Fall, we have been encouraged behind, less fermentable sugars will be by the continued strong demand and in- discarded in the more dilute sediment. trigued by your comments and ques- tions. Unlike dry yeast, liquid yeast is a Boiling a concentrated volume of wort After a noticeable hot break has been (say 2 gallons) reduces the amount of achieved, the pot should be removed delicate, sensitive product, requiring addi- hop flavor extracted from the hops - the from the stove (covered) and placed in a tional planning and care to use. Thank- cold water bath to cool. As most home fully, unlike dry brewing yeast, our liquid hops are surrounded by a thick and sug- ary wort, and their full flavor per ounce is brewers do not have a cooling and set- yeast allows the home production of out- not as well extracted as in a more dilute 5 tling tank for trub removal, it is conven- standingly clean and flavorful beers. gallon boil. In addition, the malt sugars in ient use the boiling kettle as a cooling and wort caramelize (darken) to a greater de- settling tank. Cooling to 100 degrees F. Liquid yeast is alive, and, like any living gree in a more concentrated boil. On the will take .1 to 5 hours, depending on wa- thing, grows a little differently each time it other hand, a concentrated wort is ter bath temperature and the size of your reproduces. After the starter pack seal is quicker to cool and easier to handle. boiling kettle. broken, the time it takes to swell is deter- mined by the yeast age, strain, and the temperature of the incubation area. Keep- There is a difference of opinion among Rapid cooling has two advantages: the ing the starter pack (once the seal is some brewers regarding the effect of trub settles out more compactly when broken) at a constant 80 or 90 degrees F. whole and pellet hops on trub density cooled, meaning less wort is left behind in the sediment when transferred, and greatly reduces swelling time. and quantity. Whole hops are reputed to help scrub the wort during the boil, their the yeast can be added sooner, hastening many surfaces increasing the obstacles the start of fermentation and its bacteria- This steady incubation temperature can shielding C02 gas be achieved by putting the yeast near a for malt proteins to thrash against, lead- gas pilot light, light bulb, or water heater. ing to a more complete coagulation of un- Be careful that your heat source is not too stable malt protein. On the other hand, hot, as liquid yeast starts to die when sub- many commercial brewers who use pel- jected to temperatures over 105 degrees letized hops report the fine hop pellet If the wort is to be siphoned off instead particles aid in the formation of a dense of poured, some brewers have found it F. See the yeast reproduction chart on the facing page for an idea of how greatly trub sediment, helping to firmly settle the advantageous to stir the wort (carefully floc-like trub. A dense trub is especially with a sterilized spoon) a few times while yeast growth is affected by temperature. important in commercial brewing, as cooling, creating a whirlpool action that wort trapped in trub is usually thrown tends to settle the trub and hop particles Once the yeast has swollen, using it quickly will hasten the start of fermenta- out. out in the center of the kettle. With the trub settled out in the center of the pot, a tion. Putting it in the refrigerator, though siphon tube can be placed on one side, preserving the yeast in an emergency, Coagulation of unwanted malt proteins removing more clean wort without trub. will tend to put the now active yeast to occurs during a vigorous boil, due to both This centrifuge method tends to work sleep, increasing the time needed after heat and the turbulent tossing that throws best when pelletized hops are used, as pitching for fermentation to become visi- malt proteins at each other, encouraging they help form a firmer trub sediment. bly active.
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