Any advantage to NOT removing trub prior to fermentation? - Page 2

bigjoe · 03-20-2010, 11:41 PM

Quote:

The cold break also seems to have no flavor downside; unlike the hot break.

I don't understand this.
Isn't cold break what hot break turns into?

**uechikid** · 03-20-2010, 11:58 PM

I use whole hops and I don't put them in a hop bag. When I first started brewing I was told that as the wort cools and the hops settle and they help to filter out the trub. The rest will settle after fermentation.

artyusmc · 03-21-2010, 12:22 AM

ive done both left it in and strain it out but i have nt done a secondry fermentation which when i do i plan to leave it in

pkeeler · 03-21-2010, 01:07 AM

Quote:

I don't understand this.
Isn't cold break what hot break turns into?

The hot break is made up of proteins that are formed during the boil, all or mostly at the beginning. The cold break is a separate group of proteins that precipitate when the wort is cooled rapidly.

**ajf** · 03-21-2010, 01:28 AM

Quote:

Originally Posted by bigjoe

I don't understand this.
Isn't cold break what hot break turns into?

No. Hot break is generated early in the boil. Cold break is generated when cooling after the boil is finished.
From what I have read, break material can introduce off flavors. See http://www.howtobrew.com/section1/chapter9-1.html. This is what I have read, not necessarily what I believe, and certainly not what I know, but Palmer is not the only person to say this.
I have always left most of the hot break and hops behind before transferring to the fermenter, but for the last several years, I transfer the cold break because I use a CFC. I haven't noticed any problems caused by the cold break ending up in the fermenter with ales, but just in case there could be a problem when brewing lagers, I rack from the kettle into a carboy, and then rack from that carboy into the primary fermenter 12 - 24 hours later before pitching the yeast.
I'm not saying this is necessary, or recommending this. Just saying that this is what I do.

-a.

**uechikid** · 03-21-2010, 02:14 AM

Really. 12-24 hours before you pitch you yeast. I would never do that on purpose. But that's me.

bigjoe · 03-21-2010, 02:46 AM

pkeeler I think I read your post incorrectly. I thought you were saying that removing the hot break had an effect. I think you were saying (I was a little slow on the uptake) that if you don't have a good hot break it will effect beer.

jjones17 · 03-21-2010, 03:06 AM

Quote:

Originally Posted by nasmeyer

Do you brew Ales with lots of hops? I have been straning due to the large amount of hop material in my IPA's. I was concerned about the same grassy flavors associated with dry hopping too long, and figured lots of hops for 3-4 weeks in the primary would do the same thing. But on the other hand even though I am using lots of hops I don't end up with a great hop sensation like the store bought IPA's. Maybe I need to try leaving them in during the primary phase at least?

I brew an IPA or a hoppy APA every 2nd batch. I have never had a single one taste 'grassy', and I always dump all my trub/pellet hop gunk into the fermenter. I never use a secondary, unless I am needing to bulk age an IIPA, Old Ale, Barleywine, Trippel, etc. I have never once had an issue Also, I used to filter my brews and use a secondary when I first started, so I have tried both ways. The only benefit I got from a secondary was my last 4 bottles during the bottling phase had less crap in the bottom... thats it. (nothing at all against it, mind you!) Anyway, filtering/and or worrying about grassy flavours or off flavours of the trub is a waste of your obviously superior brain power (given you are a home brewer).

jjones17 · 03-21-2010, 03:11 AM

Quote:

Originally Posted by ajf

No. Hot break is generated early in the boil. Cold break is generated when cooling after the boil is finished.
From what I have read, break material can introduce off flavors. See http://www.howtobrew.com/section1/chapter9-1.html. This is what I have read, not necessarily what I believe, and certainly not what I know, but Palmer is not the only person to say this.
I have always left most of the hot break and hops behind before transferring to the fermenter, but for the last several years, I transfer the cold break because I use a CFC. I haven't noticed any problems caused by the cold break ending up in the fermenter with ales, but just in case there could be a problem when brewing lagers, I rack from the kettle into a carboy, and then rack from that carboy into the primary fermenter 12 - 24 hours later before pitching the yeast.
I'm not saying this is necessary, or recommending this. Just saying that this is what I do.

-a.

I love Palmer. But.... just saying, his statement in that chapter has no sources. Therefore, it leads me to believe he is only saying this based on his assumptions? Not knocking the guy, but a strong statement like "trub can cause off flavors just because" has about zero credibility. Now, someone feel free to correct me, I am not trying to be a dick... just trying to be objective about this topic.

yournotpeter · 06-18-2010, 12:07 AM

Quote:

Originally Posted by nasmeyer

Is there any advantage to not straining (removing) trub prior to pouring into the primary fermenter? It seems there is some talk about hot and cold break material having some good properties for the yeast early in the fermentation process. I was also wondering if I am losing some hop flavor by removing them prior to fermentation. I have been using a sanatized 5 gallon mesh strainer that collects all the hops, as well as everything else while pouring wort into my fermenter (removes everything!) and everytime I get any unexpected flavor I try to figure out what I might change next time. Well this is my "next time" question.

If there is an advantage to keeping trub early in the fermentation process and needing to remove it later, I can dump the collected trub because I am using a conical.

Any opinions?

I realize this is a bit late to reply...but.....let me add my two cents as I just experienced what I perceived to be the differences. I did an American Pale earlier this year where I let a lot of trub go into the fermenter...it turned out FANTASTIC! Very hoppy. I liked it so much I did it again, but I was able to contain the trub and not so much entered the ferementer. Although still a very good beer, not nearly as hoppy as the first. So, was it the trub in the fermenter? Perhaps!