trub - (hot/cold break in the fermenter)
 

So, I just got done with my brewday and I thought to myself at the end...EVERYTHING WENT RIGHT THIS TIME!!! But, then unfortunately I realized that most all of the break material went into the fermentor.

Does this make my beer ruined? Is it gonna taste bad? Is there anything I can do to help it? secondary?

They say beer comes out better if you leave most of the trub out but I always seem to end up with most of the trub IN the fermenter. I think I make some decent beer so I for one don't worry about it.
Your beer will not be ruined at all. :mug:

I sure hope so.. It is just such a bummer in the back of my mind. I hit all my numbers perfect, I did palmers oak butt brown, I only dropped 2 degrees in an hour, I used my brand new wort chiller, turkey fryer, keggle, and son of fermentation chiller, and I just got a fridge and spent alot on keg equipment, plus I even made a yeast starter for the first time ever. Everything is just so perfect except for that, DANG IT!! owell, I will definitley get a scrubby for my dip tube next time, I mean I had good break, i just got to anxious and didnt wait long enough after i whirlpooled

Trust me on this one. RDWHAHB! :mug: Your beer will be fine.

No worries!

I've been just dumping everything into the fermenter for 13 years and never had an issue with it. It'll all settle out.

I've always dumped everything into the fermenter and the trub has never ruined a batch.

Hey thanks alot for the replys, it definitely makes me feel better!!

I use my paint-strainer rig for my hops, but I can't seem to come up with a way to keep the cold break out of the fermenter without sacrificing 2/3 gallons of wort. I've tried whirlpooling fast, whirlpooling slow, stainless scrubbies, a funnel filter, etc...nothing works for me. So into the fermenter it goes, and I end up with four inches of fluffy cold break at the bottom! No matter, within a few days it's settled down a lot and by the time the beer is ready to rack there is just a 1/2" or so of tightly packed trub. I just carefully rack above this layer, and usually sacrifice about a pint.

Needless to say, my beer turns out great. So don't sweat the cold break!

Usually alot of that crap gets in mine as well. I still get drunk when its all said and done so im good.

On several batches I made, I've had loads of cold break end up in the fermenter, and the beer has turned out damn good. RDWHAHB! :mug: