Hot break

Discussion in 'Homebrewing' started by Cmack15, May 15, 2014.

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  1. Cmack15

    Cmack15 Pundit (815) Sep 7, 2008 Massachusetts

    I recently listened to a podcast where the host and guest both advocated letting your boil go for 10 minutes before your first hop addition. The reason behind the delay was to wait till after the hot break before adding the hops. Any thoughts or opinions on this? I prefer shorter brew days but will add this step if a noticeable difference is detected.
     
  2. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    I boil for 90 min, so if I do a hop addition at 60 it's already been boiling for 30 min. I think this will be common for many people.

    Were they saying that the hop matter/oils would affect the coagulation of proteins? This is not something I've come across.
     
  3. Applecrew135

    Applecrew135 Crusader (407) Jul 18, 2012 Pennsylvania

    Just speculation, but maybe the reasoning behind this is to lessen the chance of a boil over when adding hops right at start of boiling? That's what I'm thinking...
     
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  4. Eriktheipaman

    Eriktheipaman Initiate (0) Sep 4, 2010 California

    That's the reason I've heard from many brewers.
     
  5. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    I wondered about that too, but figured this would have been explicitly mentioned in the podcast, and also from the OP. I'd also have expected an "or purchase a larger kettle" as a second option to waiting 10 min.
     
  6. Cmack15

    Cmack15 Pundit (815) Sep 7, 2008 Massachusetts

    I believe it was from basic brewing and it was a hop experiment one with the guy from the Bells homebrew shop
     
  7. jae

    jae Initiate (0) Feb 21, 2010 Washington

    I usually wait for the hot break to subside before adding a 60 minute addition. I also am a skimmer.
     
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  8. HerbMeowing

    HerbMeowing Maven (1,271) Nov 10, 2010 Virginia
    Trader

    In general...I budget the boil's first 5" before making the first hop addition.
    This allows time to skim foam from the initial hot break and avoid skimming the foam mit hop.
     
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  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    Listening to this now. I did not get any reason other than that is what they do, and I also often let the beak form and the boil settle in. Some say to put a little hops in before the boil, as the hops give some nucleation points and that helps control initial part of the boil. Yes, putting hops in when the break is just starting can be a problem
    .
     
  10. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    What benefit do you believe boiling every batch for 90 minutes has? Trying to hit a certain % of boil off (for flavor benefit) that you don't hit in 60 minutes or something?
     
  11. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Combination of DMS removal, and that's where I've dialed in my process.
     
  12. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    depends on the beer i'm brewing. i'll boil anywhere from 60 to 180 min.
    i'm moving into the school of thought where my more complex beer (stouts, quads, belgian strongs) will boil for 120 min.
    an IPA would boil for 60-90 min.
    brett beer will boil for 90-120 min.
     
  13. CavemanBrau

    CavemanBrau Initiate (0) Apr 5, 2013 Iowa

    If any of you brewers add FWH additions, how do you do this? I was under the impression that these additions would be prior to boiling when running off from the mash tun. I have done this method once with my Pseudo Sue clone. Do the FWH additions mean right before the boil?
     
  14. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    You are doing the FWH correctly.
     
  15. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Thanks for the reply. I definitely know there are reasons to sometimes boil for more than 60 minutes and agree with the ones you mentioned. My question to JohnSnowNW was intended to find out if there was a reason he preferred to (particular benefit he thought he was gaining by) boil ALL batches for 90 minutes. The one that came to my mind was making sure one was driving off enough unwanted compounds (like DMS for example).

    FWIW: I was just reading a related section of my brewing school text that suggested that 8% boil off (over the course of the entire boil) is ideal for driving off unwanted compounds. I know some brewers have a lower boil off rate, so extending the boil is a good idea for them in all scenarios for that reason.
     
  16. ncaudle

    ncaudle Initiate (0) May 28, 2010 Virginia

    I no longer do a 60 minute bittering addition.
    I only do FWH + a flameout/hopburst now. that FWH gives it such a nice clean, smooth bitterness compared to standard 60 minute adds
     
    Theortiz01 likes this.
  17. mattbk

    mattbk Savant (1,099) Dec 12, 2011 New York

    I boil all my beers for 90 minutes. I use this as a method of nailing my OG. Usually, I'll set recipes for 60 minute boils, but after boiling for 90 minutes my OG is a bit higher than target. Then I can precisely add back water to nail the OG. This probably affects hop utilization slightly, but not enough to bother me. This serves as a correction factor for any discrepancies in efficiency during the rest of my brew day.
     
  18. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    What are the benefits of skimming?
     
  19. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Yeah but I wouldn't call a technique used to compensate for inaccurate recipe formulation something that is truly benefiting the wort. It's just a process you are using to dial in your OG.
     
  20. mattbk

    mattbk Savant (1,099) Dec 12, 2011 New York

    Yes, this is true. Although I prefer to call it "process variation" as opposed to "inaccurate recipe formulation". :grinning:
     
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