Naked_Eskimo
Well-Known Member
In my last 3 batches, I've lost 1 gallon, 1 gallon and 0.5 gallons respectively to the hot/cold break trub I've left in the kettle upon racking to the primary. This is very frustrating, especially considering the fact that I am only brewing 3gallon batches .... so I'm losing 1/3 of my batch to trub!
I guess my question is, is this an unavoidable loss or should I just chuck it all into the primary fermenter? If you advocate the latter, then whats the point of getting a good hot break and cold break, if you're just going to throw those proteins into your carboy anyway?
I've tried the whirlpooling thing, stirring the heck out of the wort and then leaving it be for 30mins to form the "protein cone" .... but it never works out ... the proteins just seem too fluffy to want to settle out.
So what I'm doing is racking the clear wort until I start siphoning up the cloudy wort and then I stop. Unfortunately, when I stop -- I've left a gallon of wort in the kettle, which is a considerable proportion of my batch. It's killing me!!
So do you throw it all into the primary, or do you keep as much of the break material out?
I guess my question is, is this an unavoidable loss or should I just chuck it all into the primary fermenter? If you advocate the latter, then whats the point of getting a good hot break and cold break, if you're just going to throw those proteins into your carboy anyway?
I've tried the whirlpooling thing, stirring the heck out of the wort and then leaving it be for 30mins to form the "protein cone" .... but it never works out ... the proteins just seem too fluffy to want to settle out.
So what I'm doing is racking the clear wort until I start siphoning up the cloudy wort and then I stop. Unfortunately, when I stop -- I've left a gallon of wort in the kettle, which is a considerable proportion of my batch. It's killing me!!
So do you throw it all into the primary, or do you keep as much of the break material out?