no hot break

[micromaniac]

I can only think that something is changing about your water profile.
Would a spoon of gypsum in the boil help?

gw suggests this in his book i,ll give it a go

[Graham]

The problem with hot breaks/ cold breaks is - yes, new brewers don't know what they are looking for.

I agree.

It seems that some people think that the sudden surge of foam that occurs part way into the boil is the actual hot break, and that it is all done and dusted when that has passed. It is probable too, that some brewers mistake the fluffy grunge caused by overdosing with Whirlfloc or Protafloc as break.

Since I no chill, I don't know what a cold break looks like anyway!

You will get cold break whether you chill or not. Even those people who do chill are very unlikely to see cold break in their boiler because cold break is very slow to form and precipitate. It can take twelve hours or more for the majority to precipitate and it still continues in a small way beyond that. With most home brewing methods the cold break ends up on the bottom of the fermentor. With no chill I expect it ends up in the vessel that you are not chilling in.

[Fatgodzilla]

With most home brewing methods the cold break ends up on the bottom of the fermentor. With no chill I expect it ends up in the vessel that you are not chilling in.

Good point. Yes, at the bottom of no chill containers is a much denser concentration of glunk that I have always discarded simply thinking it would make my beer cloudy! The longer the gap between the boiler and the fermenter, the thicker the concentration it seems. I know it doesn't hurt anything to have cold break in your fermenter, so I've never really worried about it.

Thanks Graham.