telejunkie
Well-Known Member
I've always left my trub in my kettle with the thought that it would either have no impact on my fermentation or have some slight negative effects on the finished beer. Some guys who dump everything from their kettle into their primary were trying to make the argument that the break material in the trub contains beneficial proteins to help feed the yeast.
I figure that hot break is coagulated, long-chain proteins and therefore not accessible to yeast. Am I missing something, can trub be beneficial to yeast in primary? or were they just blowing smoke? Did I miss something in brewing101? Thanks in advance.
I figure that hot break is coagulated, long-chain proteins and therefore not accessible to yeast. Am I missing something, can trub be beneficial to yeast in primary? or were they just blowing smoke? Did I miss something in brewing101? Thanks in advance.