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Wort Cooling
Removal of Cold Break
Once the wort is cooled, the brewer has the option of removing the cold break before transferring the wort to the fermenter. Opinions vary as to the benefits of removing cold trub. Traditional lager brewers advocate the removal of cold break prior to fermentation, and some even filter cold worts prior to pitching (10). According to MacDonald, the principal reason for removing this material prior to fermentation is to minimize the development of excessive sulfurous and sulfuric flavors by preventing particular bittering substances from being adsorbed onto the surface of "break" particles (10). De Clerck suggests that clearer worts lead to beers that clarify better (4). It is reported that if significant amounts of trub are carried over into the ferment, the yeast will produce an excess of fusel alcohols. It has also been reported that suspended solids can lead to adverse effects on foam and flavor stability.
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