Good Hot Break

[pedro´s bier]

Hi, my mame is Pedro. I live in Brazil and I have been brewing all grain for almost three years. I already sell my beer in small quantities to traditional restaurants in my city. My goal is to put together a complete brewery with a small capacity of 150 liters per batch. My process is in continuous evolution and I hope you pros can help me with that.
My major concern right now is how to get a good hot break in the kettle. PH, temperature, gravity, and other factors can be ajusted to maximize the hot break and I want to know how do I do it.
Another concern is what kind of compounds do I need to remove from the wort before adding the yeast. I feel my whirlpool is not doing the job by itself.

Sorry about the spelling and thanks in advance,

Pedro

[Ted Briggs]

Pedro,
Not to sound elitist, but if you dont know the answer to these questions a brewing school would be a good idia. I suggest the American Brewers Guild becuse you can do most of it online.
In the mean time buy "Malting and Brewing Science" and read both volumes twice.
Good luck...

[pedro´s bier]

I do plan on going to a brewing school. But I thought I could get some answers to my current issues while I don´t have the time to do so.

Pedro

[rudge75]

Check the homebrew forums at:

Beer Advocate (http://www.beeradvocate.com)

[Moonlight]

The most critical aspect to getting a good hot break is a vigouous boil. If your wort merely simmers, forget it. It must jump. Calcium helps, too.

[Tbrew]

For a very quick overview try MBAA web site and a summary of a recent presentation given at a meeting.

http://mbaa.com/Districts/Ontario/memoriesArchive/memories2004_09_23.htm

Being from Brazil Portuguese is likely your first language, but if by chance you are more comfortable with Spanish than English, then MBAA also has a brewing book in Spanish.

All of us started to become a professional at sometime by asking that first question and learning. Good luck.