What are the factors that leave a fine, non-coagulated trub after cooling in the boil kettle?
Of the 8 batches I've done so far, 3 of them had a very loose and fine trub after cooling. Compared to that nice coagulated trub cone I've seen in a few of my batches, there is a huge loss.
I thought maybe it was too much whirlfloc since the only other two times I've seen this correlated with the two times I threw a tab of it into the end of the boil. I was going to try a 1/4 tab on my last 5 gal batch, but I forgot to throw it in - and I ended up with fine trub again anyway.
I'm doing all grain 60 min boils on 5.5 gal batches.
I'd like to avoid this in the future, but I'm unsure what's causing it in the first place.
Of the 8 batches I've done so far, 3 of them had a very loose and fine trub after cooling. Compared to that nice coagulated trub cone I've seen in a few of my batches, there is a huge loss.
I thought maybe it was too much whirlfloc since the only other two times I've seen this correlated with the two times I threw a tab of it into the end of the boil. I was going to try a 1/4 tab on my last 5 gal batch, but I forgot to throw it in - and I ended up with fine trub again anyway.
I'm doing all grain 60 min boils on 5.5 gal batches.
I'd like to avoid this in the future, but I'm unsure what's causing it in the first place.