Hot Break in beer brewing comprises proteins and polyphenols that coagulate during the wort boil, eventually clumping together in large enough flocs (chunks) to break out of solution and fall to the bottom of the brew ket...
Hot Break and Cold Break in beer brewing Protein and tannins are the primary constituents of the hot break in the kettle. The hot break is the brown scum that forms on top of the wort as boil approaches and is also known ...