The term crud (also known as the cold break) refers to the stuff that precipitates out of solution when you rapidly cool wort after the boil. It consists of malt proteins, hops matter, and malt tannins (polyphenols).
The term crud (also known as the cold break) refers to the stuff that precipitates out of solution when you rapidly cool wort after the boil. It consists of malt proteins, hops matter, and malt tannins (polyphenols).