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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Hop hot trubs = muddy beer
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Old 11-23-2012, 04:41 AM   #11
KuntzBrewing
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For next time, I usually only use this in my IPAs but i use this in my keggle works awesome. Saves me a lot of wasted hop trub http://byo.com/component/resource/ar...pider-projects

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Old 11-24-2012, 10:12 AM   #12
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Originally Posted by RM-MN View Post
It's hard for me to see what you are seeing (especially without pictures ) but I think you are seeing the beer beginning to clear as the dormant yeast drops out. That would explain the yeast on the bottom too. Give your beer more time in the fermenter so the yeast complete the ferment and much of the dormant yeast will end up on the bottom of the fermenter. This will mean less yeast on the bottom of your bottle too.
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Yes that is all trub starting to settle as clearing starts. I personally would leave it in the primary for two or three weeks then rack to a secondary for another two weeks making sure to leave behind all the sediment in the primary when you rack. This will get most of the sediment out of your beer. After that, bottle it and It will then finish clearing as it carbonates.
Racking is not necessary but I find it speeds up the clearing process. It's really a personal choice. Good luck!
In the fermenter (20C, no fermentation active), the two phases are not detectable, so I'm gonna bottling it today, also because it's better for me in terms of organization.
Isn't a two-three weeks period in the fermenter with fermentation finished too much? According to some manuals there would be risk of autolysis with releasing of bad flavors.

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For next time, I usually only use this in my IPAs but i use this in my keggle works awesome. Saves me a lot of wasted hop trub http://byo.com/component/resource/ar...pider-projects
Thank you for sharing!! This is what I imagined to build for my next batch!
Good!
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Old 11-24-2012, 11:36 AM   #13
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Isn't a two-three weeks period in the fermenter with fermentation finished too much? According to some manuals there would be risk of autolysis with releasing of bad flavors.
I've gone 9 weeks in the primary with no autolosys and I have reports of over 8 months with good results. Autolosys is part of the past wrapped with results from big breweries and perpetuated by out-of-date manuals that nobody has bothered to update. Those manuals should be burned.
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Old 11-24-2012, 01:40 PM   #14
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The reason you saw the different layers (the trub settling out) in your fridge sample is because you were cold crashing it. Lowering the temperature like that will help all the suspended junk settle out. If you can cold crash your carboy for a day or two before you bottle you will see the same results in the carboy and have much less sediment on the bottom of your bottles.

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Old 11-24-2012, 04:36 PM   #15
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I've gone 9 weeks in the primary with no autolosys and I have reports of over 8 months with good results. Autolosys is part of the past wrapped with results from big breweries and perpetuated by out-of-date manuals that nobody has bothered to update. Those manuals should be burned.
Good to know! Thanks!

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The reason you saw the different layers (the trub settling out) in your fridge sample is because you were cold crashing it. Lowering the temperature like that will help all the suspended junk settle out. If you can cold crash your carboy for a day or two before you bottle you will see the same results in the carboy and have much less sediment on the bottom of your bottles.
Yes, I agree.
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Wine is as good as life to a man, if it be drunk moderately: what life is then to a man that is without wine? for it was made to make men glad. Wine measurably drunk and in season bringeth gladness of the heart, and cheerfulness of the mind: But wine drunken with excess maketh bitterness of the mind, ith brawling and quarrelling.
Sirach 31,27-30
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