A broad, shallow open vat historically used in breweries to cool boiling liquid by exposing a large surface area to the ambient air. It allows the hot wort to drop to yeast-pitching temperatures while naturally precipitating out proteins and hop matter. In older or traditional brewing setups, this equipment relies on natural airflow rather than mechanical heat exchangers.
Heard on the job
We pumped the hot break into the keelfat to let it cool overnight before pitching the yeast.
Insider tip
Most commercial breweries have replaced open cooling vessels with plate heat exchangers to minimize the risk of wild yeast contamination.
Also heard as
- keel
- coolship
- koelschip