Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Trub in 1 gal fermenter
Reply
 
LinkBack Thread Tools
Old 01-11-2010, 12:09 PM   #1
JamesM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: NJ
Posts: 109
Default Trub in 1 gal fermenter

Last night I made a 1 gal batch of barley wine using the brew in a bag method. I knew there would be some sediment bit looking in the jug this morning there has to be about 3-4 inches settled out on the bottom. This is a significant portion of the final yield. Do I have to suck it up at this point or is there something I can do before fermentation gets going to salvage more of my beer?

__________________
JamesM is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 01:13 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4908 Times on 3560 Posts
Likes Given: 988

Default

It should compact tightly once fermentation is finished, and it should seem like less.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 03:21 PM   #3
cooper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: New Baden, IL
Posts: 353
Liked 10 Times on 8 Posts

Default

Quote:
Originally Posted by JamesM View Post
Last night I made a 1 gal batch of barley wine using the brew in a bag method. I knew there would be some sediment bit looking in the jug this morning there has to be about 3-4 inches settled out on the bottom. This is a significant portion of the final yield. Do I have to suck it up at this point or is there something I can do before fermentation gets going to salvage more of my beer?
What's your one gallon batch of Barley Wine recipe look like? If you don't mind sharing.
__________________
cooper is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:10 PM   #4
JamesM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: NJ
Posts: 109
Default

I'm glad you asked, I think I may have gone a little overboard.

3# Maris Otter
.5# Crystal ~100
.5# Rye
1# Honey
.25# Mollasas
half vanilla bean

.3oz fuggles 30 min
.3oz fuggles 15 min

I've started it with British ale yeast WL 005 but I think I'm going to have to dose it with some champain yeast. I'm worried that the yeast is so burried under that trub that it will have a hard time getting to work

Let me know if you have any comments about the recpie - this is my first batch of Barleywine. I'm shooting for something approaching Utopias in body and flavor

__________________
JamesM is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:24 PM   #5
noblesquirrel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Chicago, IL
Posts: 238
Liked 13 Times on 11 Posts

Default

as an FYI, the yeast that is fermenting is on top, not the bottom...

__________________

Brian-BJCP - C0839 Master/Mead Judge
HOPS! Homebrewers' Pride of the Southside
Currently on tap/fermenting:
Mead-Blackcurrant Melomel, Coffee Metheglin, Vanilla Chile Metheglin, Mango Banana Melomel, Mojito, Macadamia Blossom Trad, Carrot Mead, Grapefruit Ginger. Beer-Simcoe-Chinook-Citra IIPA, Exportbier, Am. Brown Ale, Oatmeal Stout, Märzenbier

noblesquirrel is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 05:33 PM   #6
cooper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: New Baden, IL
Posts: 353
Liked 10 Times on 8 Posts

Default

I wouldn't be above giving it a shake too once the activity settles down a little bit just to keep it suspended but I wouldn't worry too much about it. At the very least you'll see what's going on with it and what you might want to change the next time you do it. That's what I love about homebrewing though - you can do whatever you want and see what happens and then you get to talk about it.

__________________
cooper is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 08:25 PM   #7
JamesM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: NJ
Posts: 109
Default

I've never heard of trub settling over time. Has anyone else found this to happen?

__________________
JamesM is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2010, 08:34 PM   #8
MarsColonist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Live Music Capital of the World, Texas
Posts: 391
Liked 3 Times on 3 Posts

Default

finings + crashing = for sure

__________________

Cheers!
-------------------------------

"Luck is when opportunity meets preparation" - Seneca


Austin Zealots

MarsColonist is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2010, 05:20 PM   #9
cooper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: New Baden, IL
Posts: 353
Liked 10 Times on 8 Posts

Default

Quote:
Originally Posted by JamesM View Post
I'm glad you asked, I think I may have gone a little overboard.

3# Maris Otter
.5# Crystal ~100
.5# Rye
1# Honey
.25# Mollasas
half vanilla bean

.3oz fuggles 30 min
.3oz fuggles 15 min

I've started it with British ale yeast WL 005 but I think I'm going to have to dose it with some champain yeast. I'm worried that the yeast is so burried under that trub that it will have a hard time getting to work

Let me know if you have any comments about the recpie - this is my first batch of Barleywine. I'm shooting for something approaching Utopias in body and flavor
How is it looking now?
__________________
cooper is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2010, 05:45 PM   #10
JamesM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: NJ
Posts: 109
Default

It is fermenting like CRAZY. After washing out the airlock twice, I put in a blow off tube. about 1 cup of liquid had come out in the form of foam but last night it has settled down a bit. It's still gurggling every few seconds but its just air at this point. I'm not sure which way the sediment problem is going to go. You can still see a ton of it floating around. I forgot to add irish moss in the boil. Is it too late? I was thinking of boiling it in about an ounce of water and pouring it in once fermentation has died down. any thoughts??

__________________
JamesM is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to stop airlock gunk from getting in fermenter when moving fermenter... Poincare Beginners Beer Brewing Forum 23 07-22-2009 02:22 AM
Volume of trub and yeast dumps using a conical fermenter BrewBeemer All Grain & Partial Mash Brewing 10 03-26-2009 09:41 AM
trub - (hot/cold break in the fermenter) kjones All Grain & Partial Mash Brewing 21 01-12-2009 04:33 PM
Trub or no Trub: That is the Question treehouse Beginners Beer Brewing Forum 4 12-26-2006 08:32 PM
If I have lots of trub in fermenter, how high should I fill fermenter? Perennial Tears Extract Brewing 1 07-18-2006 01:09 AM



Newest Threads

LATEST SPONSOR DEALS