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-   -   Trub (http://www.homebrewtalk.com/f14/trub-19057/)

beerfan 01-07-2007 06:43 PM

Trub
 
How much does everyone have in the primary? I screen mine and still end up with almost 1/2 inch.

Yuri_Rage 01-07-2007 06:45 PM

1/2" in the bottom of a bucket or carboy for a 5 gallon batch is pretty minimal, and I bet it's mostly yeast (which isn't trub). I usually wind up with a yeast/trub cake of 2 quarts or more in a 15 gallon batch.

teu1003 01-07-2007 07:36 PM

if by "trub", you mean the material from the boil kettle that ends up in the fermenter after cooling, well there can't be any yeast in there yet since it hasnt been pitched.

i drain the cooled contents from the boil kettle into a carboy and let it settle an hour. then i rack into a fresh carboy and pitch yeast. there is no trub at all doing it this way. it saves the hassle of staining.

aekdbbop 01-07-2007 07:40 PM

i actually had a lot this last batch.. at least a good inch... shouldnt effect anything though if you get it out of there or use a secondary.

david_42 01-07-2007 10:39 PM

1/4" to 2", depends on the style. Sometimes it is so deep the spigot is buried.

boo boo 01-07-2007 10:40 PM

I usually let my trub settle an hour before racking to my fermenter, so I get very little in there to worry about.


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