Brewers,
So I have learned a great deal from reading, listening, and mistakes. While preparing to brew recently I was listening to Jamil's radio show and he was talking about transferring his wort and letting it sit so that all the cold break and trub could drop out. He would then move to another fermentor and pitch.
So this whole time I have been thinking that all the thick crap at the bottom of my wort was a good thing and trying to ensure I got it all in the fermentor. With this new information in had, I researched, saw pictures of giant mounds of trub and even redid my keggle to allow crap to settle in the bottom. I then brewed (lager), dropped my wort down to around 50 (I pitch cold) did a giant swirl (I believe this is whirlpooling) and let it sit for around an hour so that things would settle. I drained slowly to avoid sucking up bad stuff. I ended up with very little in the way of what I believe is trub and I still got all the cold break stuff in my fermentor.
So is the thick cold break stuff bad? Why do I see pictures on the net of giant mounds of trub and I barely had any? Is my method of swirling not what others are referring to as whirlpooling? Thanks!!!!!
So I have learned a great deal from reading, listening, and mistakes. While preparing to brew recently I was listening to Jamil's radio show and he was talking about transferring his wort and letting it sit so that all the cold break and trub could drop out. He would then move to another fermentor and pitch.
So this whole time I have been thinking that all the thick crap at the bottom of my wort was a good thing and trying to ensure I got it all in the fermentor. With this new information in had, I researched, saw pictures of giant mounds of trub and even redid my keggle to allow crap to settle in the bottom. I then brewed (lager), dropped my wort down to around 50 (I pitch cold) did a giant swirl (I believe this is whirlpooling) and let it sit for around an hour so that things would settle. I drained slowly to avoid sucking up bad stuff. I ended up with very little in the way of what I believe is trub and I still got all the cold break stuff in my fermentor.
So is the thick cold break stuff bad? Why do I see pictures on the net of giant mounds of trub and I barely had any? Is my method of swirling not what others are referring to as whirlpooling? Thanks!!!!!