Sökalternativ

Tydligen är det varmdruven som kan ställa till det. Palmer skriver så här:
"The hot break consists of various proteins and fatty acids which can cause off-flavors, although a moderate amount of hot break can go unnoticed in most beers." 

Om kalldruv och humlerester fortsätter han:
"The cold break is not considered to be much of a problem, in fact a small amount of cold break in the fermenter is good because it can provide the yeast with needed nutrients. The hops do not matter at all except that they take up room. In general however, removal of most of the break, either by careful pouring from the pot or by racking to another fermenter, is necessary to achieve the cleanest tasting beer. If you are trying to make a very pale beer such as Pilsener style lager, the removal of most of the hot and cold break can make a significant difference."