(New page: {{articleStub}}) |
|||
| Line 1: | Line 1: | ||
| − | + | [[Category:Beer]] | |
| + | [[Category:Glossary]] | ||
| + | Hot break is the protein that coagulates as foam on top of the wort before the boil starts, and as it reaches a boil it "breaks" due to its collected mass and falls out to the bottom of the kettle. | ||
Revision as of 19:30, 25 July 2007
Hot break is the protein that coagulates as foam on top of the wort before the boil starts, and as it reaches a boil it "breaks" due to its collected mass and falls out to the bottom of the kettle.
