beerfan

Recipes 

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

Yuri_Rage

Recipes 

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.

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teu1003

Recipes 

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

Recipes 

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.

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david_42

Recipes 

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

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boo boo

Recipes 

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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