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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. | 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 02:06, 28 November 2008
Template:Articlestub 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.
