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Home Brew Forums > Home Brewing Beer > General Techniques > Secondary Trub
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Old 08-22-2007, 03:33 AM   #1
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Default Secondary Trub

I transferred my Pale Ale after one week of fermentation. The FG was spot on at 1.012. I dry hopped 1oz of Cascade hops in the secondary and after 2 days it looks like this:



Does dry hopping cause that much trub? It doesn't look like hop particles to me. It looks like yeast.

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Old 08-22-2007, 03:35 AM   #2
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After only fermenting for one week you still have a bunch of yeast in suspension. My Pale doesn't really drop completely clear until after about 3+ weeks or when I crash cool it

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Old 08-22-2007, 03:44 AM   #3
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That sedimentation looks like fairly pure yeast. Fermentation finished but the yeast didn't drop out right away. There is nothing to worry about. The yeast shouldn't hurt anything.

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Old 08-22-2007, 06:17 AM   #4
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gosh thats a lot of yeast. It may be 2ndary yeast but I still say harvest that (look at wiki/a butt load of past posts for more info) to save yourself some money on yeast

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Old 08-22-2007, 01:36 PM   #5
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Quote:
Originally Posted by david_the_greek
gosh thats a lot of yeast. It may be 2ndary yeast but I still say harvest that (look at wiki/a butt load of past posts for more info) to save yourself some money on yeast
I got a lot of yeast out of the primary. I'm thinking maybe I'll dump the primary yeast and harvest from the secondary since it looks like a lot more pure yeast and less trub.
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Old 08-22-2007, 06:45 PM   #6
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Quote:
Originally Posted by BNVince
I got a lot of yeast out of the primary. I'm thinking maybe I'll dump the primary yeast and harvest from the secondary since it looks like a lot more pure yeast and less trub.
You can do that but you will be selecting less flocculant yeast so the next batch may take even longer to clarify...
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Old 08-23-2007, 12:25 AM   #7
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Quote:
Originally Posted by Got Trub?
You can do that but you will be selecting less flocculant yeast so the next batch may take even longer to clarify...
Oh I didn't know that. Okay I will just steak the primary yeast that I washed.

Thanks.
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