CF Chiller

[PieOPah]

When chilling you beer, the hot break and protiens are knocked out of suspension.

If you are using a CFC then all of this is knocked out but stay in your wort. How do you deal with this? I know that using the immersion chiller after it has cooled all the protien and hot break gets filtered out through the 'Hop Bed'. Just wondered what you guys did to get around this.

[Andy]

Nothing.

It all settles out during fermentation/conditioning. I get crystal clear beers using gelatine (as per Jim's method) for fining. It's not a problem

[PieOPah]

Fair enough

[deadlydes]

another vote for nothing here

[Horden Hillbilly]

I use a CFC myself, If you wish to do so you could skim it off when fermentation starts as it rises on top of the yeast cap.

I brew using the dropping system, after 48 hours fermentation I drop the brew into another fermentation bucket, this also leaves it behind as some of it will have settled on the bottom of the frementation bucket as well.

However, as others have already mentioned it will not cause any problems, these are merely suggestions on how to remove it if you wish to do so.

[PieOPah]

I use an immersion. I was just curious about how people dealt with the protien and stuff.

[Vossy1]

Hi PoP

I too was concerned about this. Most people aren't bothered and those that are, skim.

I do skim mine, as I get a lot of brown gunk on the yeast head.

I know I shouldn't, but I recently skimmed a beer 3 times in 24 hrs and each time a 2" head came back

[fizzypop boy]

Is there a link for using gelatine?

[eskimobob]

I can't see that it is terribly problematic otherwise commercial breweries using their shiny plate heat exchanger would have problems with it.