beerfan
Well-Known Member
How much does everyone have in the primary? I screen mine and still end up with almost 1/2 inch.
Trub
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1/2" in the bottom of a bucket or carboy for a 5 gallon batch is pretty minimal, and I bet it's mostly yeast (which isn't trub). I usually wind up with a yeast/trub cake of 2 quarts or more in a 15 gallon batch.
if by "trub", you mean the material from the boil kettle that ends up in the fermenter after cooling, well there can't be any yeast in there yet since it hasnt been pitched.
i drain the cooled contents from the boil kettle into a carboy and let it settle an hour. then i rack into a fresh carboy and pitch yeast. there is no trub at all doing it this way. it saves the hassle of staining.
i drain the cooled contents from the boil kettle into a carboy and let it settle an hour. then i rack into a fresh carboy and pitch yeast. there is no trub at all doing it this way. it saves the hassle of staining.
aekdbbop
Well-Known Member
i actually had a lot this last batch.. at least a good inch... shouldnt effect anything though if you get it out of there or use a secondary.
boo boo
Well-Known Member
I usually let my trub settle an hour before racking to my fermenter, so I get very little in there to worry about.
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