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-   -   Trub-less Oatmeal Stout (http://www.homebrewtalk.com/f36/trub-less-oatmeal-stout-305987/)

b-tone 02-20-2012 03:36 AM

Trub-less Oatmeal Stout
 
Been searching the forum, but haven't seen anything exactly on this.
Just brewed an all grain oatmeal stout. Mashed at 155, appeared to hit the efficiency I was looking for, boiled for 60min, got the volume I wanted. Hit gravities, all appeared to be good. But there is seriously almost zero trub. Not in the kettle, not in the fermenter (at least yet). I use an IC and got it down to 75 in about 20 minutes. I've relaed and had several homebrews, just hoping someone has seen this and it worked out? Thanks in advance!

TimTrone 02-20-2012 03:48 AM

Hmmm. Nothing at all? Did you have a hot and/or cold break? I did a blonde last week that had little trub, but it still almost covered to bottom of the pot.

Pommy 02-20-2012 03:57 AM

a cold crash at the end of fermentation should help drop some of it out. It will work out, probably just a cloudy beer if anything. In an oatmeal stout I cant see that been too big of an issue.

b-tone 02-20-2012 05:51 PM

I definitely had a hot break, but didn't see any cold. I stirred occasionally while I chilled and figured that it could have been suspended but was surprised when I didn't see anything settling in the carboy a couple hours later.
If the result is possibly just a cloudy beer, I'm not concerned, just wanting to make sure there weren't bigger implications.
Thanks for the replies.

BTW, the last line of my original posts should have read "relaxed and had several homebrews".

tre9er 02-20-2012 05:58 PM

If I had to guess I'd say you'll have healthy trub in the carboy when it's all said and done. I did a witbier with flaked wheat and there was massive trub in the FV when I racked to bottling bucket. Those grains have a lot of thick stuff in them.

I could be wrong, though. Wouldn't be first time.

TimTrone 02-20-2012 06:38 PM

Quote:

Originally Posted by b-tone
I definitely had a hot break, but didn't see any cold. I stirred occasionally while I chilled and figured that it could have been suspended but was surprised when I didn't see anything settling in the carboy a couple hours later.
If the result is possibly just a cloudy beer, I'm not concerned, just wanting to make sure there weren't bigger implications.
Thanks for the replies.

BTW, the last line of my original posts should have read "relaxed and had several homebrews".

Any reason you stirred the wort while chilling. Are you using a immersion chiller or a plate chiller. It it's a immersion you're best off doing a whirlpool and leaving it alone until it's at pitching temp.

To me it sounds like you put the cold break back into suspension, but it will drop out in the fermenter.

tre9er 02-20-2012 07:02 PM

Quote:

Originally Posted by TimTrone (Post 3808468)
Any reason you stirred the wort while chilling. Are you using a immersion chiller or a plate chiller. It it's a immersion you're best off doing a whirlpool and leaving it alone until it's at pitching temp.

To me it sounds like you put the cold break back into suspension, but it will drop out in the fermenter.

This is what I was thinking. Thanks for putting it so succinctly.

b-tone 02-21-2012 12:15 PM

I've got an immersion. I don't stir constantly but I do so with the thought of getting more contact/movement around the cold coils. I've done this pretty much for every beer and always get plenty of trub. This one just seems to be an outlier.
As of last night, had some pretty good fermentation activity and starting to get some build up in the bottom. Maybe it's all just gonna fall out after all.

crackhead7 02-21-2012 07:24 PM

what base malt did you use? IMO it seems that I find that differnet malts produce very different break materials. I am assuming that this is related to the protien content of those malts. However, I have no evidence of this it is just my current hypothesis.

HomebrewMTB 02-21-2012 07:53 PM

Is it really just a lack of hop material?


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