Trub separation for Largering.

Queequeg · Aug 28, 2015

I have recently read in Noonans largering book that you should cold crash for 24 hours after cooling the wort and then rack the wort off the hot and cold break into the fermenter before pitching the yeast.

Necessary or unnecessary?

kombat · Aug 28, 2015

Seems like overkill to me. I've read Noonan's book and I don't remember that part, but it sounds interesting. I wonder if we can talk Brulosopher into doing an exBeeriment on the subject?

cooper · Aug 28, 2015

I'd say unnecessary. I like to put it in the fermentation chamber to get it down to 50F before I pitch the yeast though. Not worried about the hot and cold break going into the fermenter at all.

TheBigLebrewsk1 · Aug 29, 2015

Sounds like the Narziss method. Probably an outdated concept since no one does it and still produce great lagers.

Queequeg · Sep 1, 2015

Thanks for the input. When I do a larger next I will add the trub.

Contrarian · Sep 1, 2015

Seems a nice way to get any contaminants a head start on the yeast.

wobdee · Sep 1, 2015

I've read that German brewers remove at least 60% of trub before pitching. Personally I remove some trub by whirlpooling and letting the wort sit for an hour after chilling before racking to fermenter. I repitch the slurry up to 12 times so I just don't like to just dump all the trub in there in order to keep the yeast cake relatively clean.

joshesmusica · Sep 1, 2015

i think the word you're looking for is enlarging. although i'm not sure what exactly you're trying to enlarge by getting things cold.

Trub separation for Largering.

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Trub separation for Largering.

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