I've stumbled apon a nice little method that originated in procrastination for removing most of the trub from the wort before pitching for people who use kettles w/o spigots that I thought I'd share. I've been using it for lagers with wonderful results.
So, I've been getting the beer chilled to the mid 60's with my immersion chiller and not being satisfied with pitching lagers at that temperature. I've been putting the wort in a bucket and chilling overnight in the lager fridge to 48, then opening the spigot into a carboy with no hoses to let it aerate, then pitching.
Been getting really clean tasting lagers last few batches doing this, thought I'd share!
So, I've been getting the beer chilled to the mid 60's with my immersion chiller and not being satisfied with pitching lagers at that temperature. I've been putting the wort in a bucket and chilling overnight in the lager fridge to 48, then opening the spigot into a carboy with no hoses to let it aerate, then pitching.
Been getting really clean tasting lagers last few batches doing this, thought I'd share!