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-   -   Trub (http://www.homebrewtalk.com/f39/trub-391456/)

starke20 02-19-2013 11:01 PM

Trub
 
How long before you see sediment in the bottom of the conditioning bottle?

nsrooen 02-19-2013 11:04 PM

That depends on how much crap is in suspension which depends on a lot of factors - how long you let your beer settle out or if you cold crashed it before you bottled etc., etc....

starke20 02-19-2013 11:21 PM

Well it sat in the secondary for two weeks.

eric19312 02-19-2013 11:51 PM

Are you really expecting trub in the bottle? Shouldn't it be yeast you are looking for? The trub should have fallen out in primary, maybe secondary.

starke20 02-19-2013 11:56 PM

I thought the crap at the bottom of the bottle was called trub or could be used at any part in the brewing process. My bad, didn't mean to offend you Eric. I'll just go back to brewing Mr. Beer.

eric19312 02-20-2013 03:37 AM

I wasn't offended. I'm actually not sure now that I think about it. Maybe the yeast in bottle conditioned beer is called trub.


Anybody know?

Crockus 02-20-2013 03:51 AM

Im fairly new at it and have never used a secondary but in my expirence 10-14days is where i have noticed sediment in my bottles.

ianw58 02-20-2013 04:00 AM

From Wikipedia:


In the process of brewing beer, trub (from the German for lees) is the layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.[1] It is composed mainly of heavy fats, proteins and inactive yeast.[2]

Trub also refers to the material, along with hop debris, left in the boil kettle or hopback after the wort has been transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the kettle rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer.

fishfoolz 02-20-2013 04:01 AM

Quote:

Originally Posted by starke20
I thought the crap at the bottom of the bottle was called trub or could be used at any part in the brewing process. My bad, didn't mean to offend you Eric. I'll just go back to brewing Mr. Beer.

I think it is called trub and it has yeast and other stuff that did not get fermented in it. If you did a good job of racking to secondary and a good job racking to bottling bucket, there should not be much left to settle out. You could try putting a hop bag over the bottling wand to catch whatever is left. When racking off, try to slowly tip the container to the side to get the last bits of liquid without breaking the siphon flow. Should be able to pull off the liquid without most of the trub. Just some thoughts, but I bet some of the more experienced guys could give some better ideas. Good luck man.

Cyclman 02-20-2013 04:04 AM

When the beer is chilled after a couple (at least) of weeks of higher temp carbonation, the sediment forms fairly quickly, if it hasn't already.

Trub is "cold break" "hot break" proteins, hops, and sediment. Beer residues, in essence. Yeast isn't trub- in washing yeast (preparing used yeast for reuse) you separate the trub from the yeast as best as you can.


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