Investigations into the influence of residual cold break on beer quality
Is it necessary to remove the cold break? If this is answered in the affirmative, is complete separation recommendable? This paper provides new answers which have been established in commercial brewing tests.
In a first step, hot break was removed. After the wort had been cooled down in the coolship to about 15 - 70°C depending on the season, the hot break was whirled up again and sedimented, precipitating the cold break meantime formed. Hot break is also removed from hot wort in modern plants for wort preparation, mostly in the whirlpool. It is accepted that this is necessary because hot break smears the yeast during fermentation and adversely affects the beer, both in terms of taste and foam properties.g. in the starter vessel.
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