MendenhallBrewingCo
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- Jun 30, 2013
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Are spider nets or any kind of filter/netting take away the flavor of the wort after fermenting / before bottling? Or is the gunk good for the wort?
Yeah. Trub isn't good in the bottle. Trub should be dumped before yeast is added to wort in the primary. As timree mentioned, trub is protein goop, ketones, polyphenols, fatty acids and a thing called simple amino acids. Since, amino acids and cerain fatty acids are used by yeast as an energy source, it's the complex amino acids, and fatty acids, broken down during an acid and albumin rest, that don't cause off flavors. Yeast will work on the simple amino acid and useless fat in the trub "by products of fermantation" and create fusil alcohol and off flavors. Shelf life and stability of the beer is reduced. If a few knuckle draggers are doing pod casts telling brewers trub is OK. Maybe so, in a beer that is chugged down after 2 weeks in a bottle. There are posts that mention, beer tasted OK at 2 weeks, at 3, an "alcoholy" taste was evident, at 4 weeks, more off flavors. The alcoholy and off flavors were already in the beer. The taste of the green beer masked them. After the green aged out and mellowed, the off flavors came to the forefront.
Here's an idea: rather than insulting people you don't know, why don't you do the experiment yourself?If a few knuckle draggers are doing pod casts telling brewers trub is OK. Maybe so...
I figured I would try to contribute, but I have to say, I regret it a bit....
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