Not getting the cold break that I used to

[Tankard]

Maybe it's because I'm getting older?

I used to get a very noticeable cold break while I was chilling the wort right after the 60 minute boil, but on the last couple of batches, the cold break has been hardly noticeable during the chilling. I will notice the cold break after the beer has settled in my chest freezer the next morning, but that's it. I'm not really sure what the problem is. I am using an immersion chiller, and I pump water that sits in a sink full of ice through it. I know that it is cold enough because the wort goes from boiling to about 68 in less than ten minutes.

Any ideas?

[flyangler18]

Are you using kettle finings like Whirlfloc? It's amazing the stuff that will precipitate out during the chill with a tablet.

[Tankard]

I'm using irish moss, which has given me clearer beer in the past than whirlfloc has.

[jdoiv]

Have you changed base malts or your mash schedule? Or has your water chemistry/treatment schedule changed? Those would be the biggest factors in cold break formation if the chilling process is the same.

[Lerxst]

A whole host of factors effects your break including the make up the grain used, amount of tannins and protein that make it into the kettle in the first place, the intensity of your boil, use of fining agents, how you chill and if you agitate, and so on...as far as what factors have effected your experience are hard to say from over here ;)