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Old 04-09-2014, 05:08 PM   #11
CountryGravy
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This last batch I lined my bucket fermentor with an exra mesh bag, poured the whole thing in, and then lifted it out and gave it a bit of a squeeze.

It worked, but the final product was a bit cloudy. I'm not sure if it was because of this process, but I will try again and see how it goes.

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What size screen do you use? I bought a 400 micron screen and it clogged after 1/2 gallon went through. Not sure if a 200 micron would be too coarse? I have just been dealing with the trub and making larger batches to compensate.
I've though about using a screen, but I hear a lot of people talking about clogging issues. I'd be interested to see what size screens people use, as well.
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Old 04-09-2014, 06:29 PM   #12
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It's a pretty fine screen. Just looking at it I'd say it's about a 200 mesh, which puts the opening at around 75 microns. I should have added that I create a whirlpool after chilling and allow the pot to sit covered for 30 to 45 minutes before pouring through the funnel. By planning the brew to leave some wort behind with the trub, I don't need to pour much of the solids into the funnel. Times when I have tried to stretch out an extra half liter out of a brew, I did have the screen blind over. Lesson learned, don't stretch...

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Old 04-09-2014, 06:46 PM   #13
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I ferment in MR Beer kegs for my BIAB and I have a hop bag that is 4x6", its small enough it fits in the opening. That and some binder clips lets me filter my beer pretty well. I use refilled ozarka bottles for my water, at 3.35q a pop.

I use 3 for my mash, which equals out to 10q and change. I use 1 more for my dunk sparge and that usually nets me 3g pre-boil. Half a gallon is lost to the boil itself, so after filter and everything I usually only loose .5gal. That hop bag is fine enough I can squeeze the beer out without allowing trub into the beer. The "protein ball" is usually a good 4" round all the way.

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Old 04-09-2014, 07:36 PM   #14
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As others have said, the kettle trub can go right into the fermenter. It does not create any issues for fermentation or off flavors in the final product. The "trub" you are referring to are just break proteins and the hops (or hop residue if you use a hop bag of some sort). The proteins are really not that solid at the point you are putting your wort into the fermenter, they have just coagulated so they are visible. If you put them into the fermenter they will fall out completely with the yeast leaving your beer completely clear. For the hops if you don't use a hop sock and are worried about Trub, I highly recommend going this route. There is no adverse impact to the IBUS and it really limits hop residue. There is stil some, but it is very minor.

I do 5 gal batches and I pour all but the last residue laden cup or so of liquid into my fermenters. The beer comes out crystal clear after fermetation and cold crashing.

If you are losing .5 gal in a 3 gallon batch I'd be concerned too but I think you may be confusing trub for this purpose. The hops are trub, the coagulated proteins are much less so as from a % perspective what you are seeing is much more wort than trub. Throwing it out is actually throwing away a large amount of wort.

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Old 04-10-2014, 02:04 AM   #15
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I throw everything in the pot, I filter out all the hops/protiens. I was gicing the op a way to reduce the amount of crap in the fermenter. I only lose .5g during the boil

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