Belgian Triple, with a slightly different recipe than last time. Instead of 14 lbs of pilsner and 1 lb of crystal 20, I went crystal free and lightened it a bit with 15.8 lbs of pilsner (end of the sack) and 2 lbs of Vienna. Also fermenting around 21 °C (70 ish).
Okay, so the hot break, as it is called, is a conglomeration of proteins and other stuff that coagulates when the wort approaches a boil. Sometimes it creates a sort of mass that can be removed with a colander if one so chooses. I do just because I like to leave less trub (garbage) at the end of the boil. If this was pro, I’d just leave it. Anyway…
Brewing is cleaning! Well technically brewing is boiling, but when dealing with potable liquids and lots of sugar, cleaning is imperative.
Spent 6 hours brewing, half of that was cleaning. And I’ll still to sanitize the keg, the bottles and clean the bottling gear, keg and fermentor when done.
But it’ll taste good…
Ethanol Work 