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Old 12-06-2013, 05:41 PM   #11
atreid
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Originally Posted by unionrdr View Post
Not really a wrong assumption. You're not drinking the trub,you're not racking it to the bottling bucket,so why count it as total bottling volume? I see what you're saying,but I don't believe it should be counted,since,in the end,it's a waste product. I strain my wort into the fermenter,so what little I get at the bottom by bottling day is inconsiquential. So as youe said,a small volume like that isn't going to change much. But I seriously doubt the average person will def tell the difference between 2.40 vco2 & 2.45.
Let's say the trub is not trub, but beer, and you leave it at the bottom anyway. You'll still have to count it for your sugar addition because the sugar is gonna go in that part of beer too. If you consider trub as being mostly 90% liquid (therefore beer), the sugar is probably going to go through it and even though you're leaving it behind, you still have to count it to determine how much sugar you add, otherwise you are making a dilution. Question is more about IF the sugar is actually diffusing into the trub. If not, you can't count it as beer volume, if yes, you have to. Reality is probably in the middle.

Again, I know we agree it's not going to make much of a difference. Purely an academic discussion.
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Old 12-06-2013, 05:48 PM   #12
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But it's not 90% liquid. But rather a liquid soaked solid. And some liquid does get left behind,maybe half a 12oz bottle in my case. So I don't think a lot of the trub gets soaked with priming solution. I rack off all that,so the little sprinkle of grainy bits that wind up in the bottom of the bottling bucket are of no concern. And the trub in the primary (or secondary if you racked it cloudy) readilly releases a lot of liquid when tilting to drain it off.
Anyway,it's such a small amount nothing is getting diluted. If anything,a tiny bit more concentrated.

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