Earlier this month, I posted about the difference extra time made in keeping cold break in the kettle. That was the Belgian Pale I recently did, and I saved that slurry. I also had the slurry from the German Pils I did a few weeks earlier.
The German Pils I didn’t really fret over keeping break in the kettle. I just chilled down to 48, stirred it up, and let it sit for just 10-15 minutes as I cleaned up the pump and preped the fermenter. Both used about the same amount of pellet hops.
Below is a shot of the slurries. Both have hand some time to settle out in the lager freezer. The container is a little opaque, but the slurries look very different. The Belgian on the left is much more white and creamy, while the other has more break and hops in it. So, some food for thought on keeping trub in the kettle.
Some day I want to do a split test batch of a light lager, and have little no no break in one fermenter, and dump all the break in the other. Then see if there’s any different in the glass. Anyway…
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