Hi all, this is a bit of a double post- its in the yeasdt section also since im unsure as to what the cause of my problem is.
I cant get fermentation to start, so I've been looking for reasons. When i poured the cans of John Bull Pale liquid ME into the boiling water they immediately curdled. I know im a novice, but ive done a few kits way back and never ever experienced this before.
Is this abnormal? If ive got a dodgy batch then I can speak to the HBS, otherwise ill ditch it and try again with the Brupaks LME ive got.
What do you al reckon?
Curdled Malt
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Russ
My extract does this when I boil it also, I believe its the its 'hot break' and is normal. I think you don't see this with kits as they are pre boiled or you don't boil em so won't see it.
All mine have been fine
. BTW you'll see similar again when you cool the wort, that's the cold break.
Would think you yeast is most likley to be at fault or pitching temp?
All mine have been fine
. BTW you'll see similar again when you cool the wort, that's the cold break.Would think you yeast is most likley to be at fault or pitching temp?
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prolix
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Russ
Hi Prolix
Yes fair point, prepared to stand corrected if I'm wrong, just going on what I've read (It was posted by DaaB elsewhere in that LME is not boiled, but the stuff in kits was) so I put two and two together and assumed what I see every time I brew an extract it Hot break. If they don't boil at manufacture I'm not sure how they concentrate it, unless its done under vaccum to lower the boiling point?
so does anyone else see this when doing extracts?
Yes fair point, prepared to stand corrected if I'm wrong, just going on what I've read (It was posted by DaaB elsewhere in that LME is not boiled, but the stuff in kits was) so I put two and two together and assumed what I see every time I brew an extract it Hot break. If they don't boil at manufacture I'm not sure how they concentrate it, unless its done under vaccum to lower the boiling point?
so does anyone else see this when doing extracts?
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prolix
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Russ
Hmmm
My extract is not diastic and I get what I've been calling 'hot break' every time I brew (fluffy chunks that appear at the boil, then disapear during the boil, they re form after cooling) 'Hot break' seems to be refered to in plenty of places that talk about using extract (Including Jims guide to extract brewing) sure these are not all refering to DME? but I've also found refrence to extract manufacturing removing the 'Hot break' (BYO article) so now I'm confused
Wonder if some of the cheaper grades of extract don't have the hot break removed (my extract was the cheaper type Paines brand - if i could still buy it I would
but when it's gone I'm going AG )
Intresting, but it's not causing me a problem as I've beem making great beer whatever the stuff is
My extract is not diastic and I get what I've been calling 'hot break' every time I brew (fluffy chunks that appear at the boil, then disapear during the boil, they re form after cooling) 'Hot break' seems to be refered to in plenty of places that talk about using extract (Including Jims guide to extract brewing) sure these are not all refering to DME? but I've also found refrence to extract manufacturing removing the 'Hot break' (BYO article) so now I'm confused
Wonder if some of the cheaper grades of extract don't have the hot break removed (my extract was the cheaper type Paines brand - if i could still buy it I would
but when it's gone I'm going AG )Intresting, but it's not causing me a problem as I've beem making great beer whatever the stuff is
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ADDLED
Hi,
From what little i know, I think the main difference between kit and extract is that the cans of malt in the kits already is alreay hopped. I dont know the process, but would guess it involves boiling the malt and hops in some form.
The extract malt is pure malt, so perhaps the extraction process doesnt require a boil? I got a hot break on both extract boils I did recently.
From what little i know, I think the main difference between kit and extract is that the cans of malt in the kits already is alreay hopped. I dont know the process, but would guess it involves boiling the malt and hops in some form.
The extract malt is pure malt, so perhaps the extraction process doesnt require a boil? I got a hot break on both extract boils I did recently.
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ADDLED
To confirm that I understand what the hot break is, does anyone here cook?
If youve ever made stock from bones and veg you will know you get a big cloud of scum rise to the surface as soon as you get a vigorous boil. This carries all the impurities from the ingredients (congealed blood, dirt, impurities.) and you can either skim it off or let it drop to the bottom to make the stock clear. If you dont skim it, or if you dont stir it back in, it boils over and puts the gas out.
Im guessing that the same happens with the impurities in wort, and so the you get clearer beer as the impurities have come out of suspension and been filtered out by the hop bed.
Is that the hot break?
If youve ever made stock from bones and veg you will know you get a big cloud of scum rise to the surface as soon as you get a vigorous boil. This carries all the impurities from the ingredients (congealed blood, dirt, impurities.) and you can either skim it off or let it drop to the bottom to make the stock clear. If you dont skim it, or if you dont stir it back in, it boils over and puts the gas out.
Im guessing that the same happens with the impurities in wort, and so the you get clearer beer as the impurities have come out of suspension and been filtered out by the hop bed.
Is that the hot break?
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prolix
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ADDLED
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Russ
Hi Addled
Just out of interest what brand of extract you using?
Mine is Paines Marris Otter (used to be available from Leyland Homebrew before the distrubuter went under for about £50 for 25kg) and I've used John Bull before, both gave a hot break and I've read else where that John Bull 's does not have the hot break removed at manufacture, infering that some types do.......
I'm wondering if the more expensive brands (i.e Brupacks approx. £50 for 15kg) are more expensive as they have the hot break removed during manufacture?
I guess removing it's an extra refinement and there would add cost. I'm happy with my cheaper brand of extract with the hot break left in it's made fantastic beers.
From what I've read extract is not neccecerily boiled to concentrate; there appears to be other methods.
Just out of interest what brand of extract you using?
Mine is Paines Marris Otter (used to be available from Leyland Homebrew before the distrubuter went under for about £50 for 25kg) and I've used John Bull before, both gave a hot break and I've read else where that John Bull 's does not have the hot break removed at manufacture, infering that some types do.......
I'm wondering if the more expensive brands (i.e Brupacks approx. £50 for 15kg) are more expensive as they have the hot break removed during manufacture?
I guess removing it's an extra refinement and there would add cost. I'm happy with my cheaper brand of extract with the hot break left in
it's made fantastic beers.From what I've read extract is not neccecerily boiled to concentrate; there appears to be other methods.
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ADDLED
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Russ
Hi Addled
Sounds about right, PITA that bulk Paines is now no longer available as it was more economical, thinking about going all grain once I've used up my remaining extract.
Re your lack of hop flavour are you talking about the brew in your sig with 50g dry hopping (or is it a typo?) IMO 50g is loads (assuming fresh hops)I usually go for 5-10g in 5 gallons, I once went 20 gramms and it was so hoppy I had to leave it for a couple of months to mellow out.
Sounds about right, PITA that bulk Paines is now no longer available as it was more economical, thinking about going all grain once I've used up my remaining extract.
Re your lack of hop flavour are you talking about the brew in your sig with 50g dry hopping (or is it a typo?) IMO 50g is loads (assuming fresh hops)I usually go for 5-10g in 5 gallons, I once went 20 gramms and it was so hoppy I had to leave it for a couple of months to mellow out.