Cold Break?

[JontyR]

Is a cold break important in an extract brew? I've not been able to get any 10mm copper to make a chiller yet but want to get another brew on as I'm running out of beer. So the plan was to boil in the evening and then add the yeast the following morning.......

[mark]

My understanding is that both the hot break and cold break have already been performed when buying malt extract.
Tins of malt are concentrated wort.

[Befuddler]

My understanding is that both the hot break and cold break have already been performed when buying malt extract.
Tins of malt are concentrated wort.

Actually, that's not correct unless you're using hopped extract or something that specifically states "pre-boiled".

The cold break is not as important as the hot break if you're struggling for equipment. Plenty of people cool overnight or in a bath of cold water, especially when they're just starting out. It will help if you can get some protafloc/whirlfloc tablets and add one in the last 15 mins of the boil. You can also use a teaspoon of Irish Moss if you can't get the tablets. This will help the proteins clump together and fall out of suspension, even if your cooling isn't up to much.

[EoinMag]

Is a cold break important in an extract brew? I've not been able to get any 10mm copper to make a chiller yet but want to get another brew on as I'm running out of beer. So the plan was to boil in the evening and then add the yeast the following morning.......

Have a look into No chill, all you need do is fill the hot wort into a cleaned Jerry can and put a lid on it. Time will cool it and as long as the can stays closed it will remain sterile until you want to pitch yeast. The Aussies do this and leave the jerry cans anything up to a year until the pitch the yeast. The break will still happen just not quickly as it does when you fast chill, and it will all settle to the bottom of the jerry can.

[JontyR]

Thanks for the replies guys - overnight it is then.

Just mash tun to insulate and IC to make then I can get an AG brew on.