basisforaday

Recipes 

So I did my first all grain batch a few weeks ago and I transferred to a keg today. I noticed that I have a lot more trub at the bottom of my fermenter than I did with any of my extract batches. I might just be a n00b but is this just how it is with all grain batches?

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On Deck: Hop Ottin IPA Clone, Apfelwein
Primary 1: All Amarillo IPA
Primary 2: Empty
Secondary: Empty
Keg 1: Irish Red Ale
Keg 2: Ed Wort's Haus Pale Ale
Bottled/Kegged: Oktoberfest, Oatmeal Stout, American Brown Ale, Vanilla Stout, American IPA, Amarillo IPA

hardrain

Recipes 

It's really going to depend on your recipe and how well you kept the "extras" out of the fermenter when you transfered from your brew pot. It's nothing to worry about. Your LHBS probably carries a fine net that you can use when dumping into the fermenter that does a good job of keeping all the goods out, although it can be a pain to get it to drain.

SnallygasterBrewery

Recipes 

Are you wondering about the clarity of the beer? If so there are a few thing to help with getting clearer beer (mostly it's an issue of appearance, though in some cases it can lead to flavors that you may not want in certain styles):

Make sure to have a get a really vigorous boil during your brew, and chill it as quickly as possible afterwards to yeast-pitching temperature. At the 15-minute mark for your end of boil you can toss in a teaspoon of Irish Moss which should help, too. But yeah, I suppose you should find more trub at the bottom of your fermentor... you're introducing the possibility for more particulate matter with AG brewing vs. extract. I could be wrong about that though.

pkeeler

Recipes 

I wouldn't beer surprised if there is more trub in an AG brew than extract. Much of the hot break has already been taken out of extract. You are probably using a wort chiller with your AG brew, something maybe you weren't using with the extract brews. A chiller will precipitate cold break.

basisforaday

Recipes 

Nope, not worried about the clarity at all. This beer is very clear but I did lose some volume from the trub and came out with a little under 5 gal of beer. Not much under but slightly. Guess I just need to account for that next time.

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On Deck: Hop Ottin IPA Clone, Apfelwein
Primary 1: All Amarillo IPA
Primary 2: Empty
Secondary: Empty
Keg 1: Irish Red Ale
Keg 2: Ed Wort's Haus Pale Ale
Bottled/Kegged: Oktoberfest, Oatmeal Stout, American Brown Ale, Vanilla Stout, American IPA, Amarillo IPA

david_42

Recipes 

I've found that an AG batch will have more trub, but if you give it enough time it compacts.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

mkling

Recipes 

You didn't really tell us a lot about your AG process, so I'm not sure if you're doing these things or not. Nevertheless, the two things I'd recommend are: 1) Like SnallyGaster said, add some Irish Moss or a Whirlfloc tablet to your boil for the last 10 or 15 minutes, and 2) Work very hard on your vorlaufing to set your mash & keep out all the chunky stuff that comes out with the first gallon or so of sparging.

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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
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