MarkUsBrew
Active Member
I just brewed my first batch last week (2/14), a Belgian Tripel style using a Wyeast 1214 smack pack, and used a Minibrew plastic conical fermenter. I left it mostly alone, although I did lift the lid for a quick peek after a couple days as there was no airlock activity due to the ungasketed lid (but there was at least 1/2 krausen present on Friday).
I didnt start to dump any trub until Saturday, and it was a much more liquid mixture than I expected. I tried the tapping trick yesterday after reading about it here, but am still not getting a very thick trub coming out the bottom. Tried straining a liquidy glassfull I took out about a half hour ago, and there is clearly yeast present, but no settled mass or cake as I had expected.
What should I do? Im concerned that I may be wasting too much beer out of the batch when trying to dump trub. Is it too early for the yeast to have settled out of the beer? There is no significant krausen as of today.
Any thoughts/advice will be greatly appreciated!
I didnt start to dump any trub until Saturday, and it was a much more liquid mixture than I expected. I tried the tapping trick yesterday after reading about it here, but am still not getting a very thick trub coming out the bottom. Tried straining a liquidy glassfull I took out about a half hour ago, and there is clearly yeast present, but no settled mass or cake as I had expected.
What should I do? Im concerned that I may be wasting too much beer out of the batch when trying to dump trub. Is it too early for the yeast to have settled out of the beer? There is no significant krausen as of today.
Any thoughts/advice will be greatly appreciated!