bhughes
Well-Known Member
I've read about techniques for whirlpooling the wort before siphoning the beer into the primary bucket in order to keep out the trub stuff. For my first batch, however, I did not do this and I simply poured the wort into the primary and left just a little wort remaining in the kettle to keep from pouring all the trub into the primary bucket.
I was wondering what people do to keep the trub out of the bottling bucket once the primary fermentation is over. I don't think you want to whirlpool here b/c it might introduce oxygen? I was planning on just leaving about an inch of beer on the bottom of the primary fermenter when siphoning to keep from sucking up too much trub. Does anyone have a better technique that doesn't waste as much beer?
I was wondering what people do to keep the trub out of the bottling bucket once the primary fermentation is over. I don't think you want to whirlpool here b/c it might introduce oxygen? I was planning on just leaving about an inch of beer on the bottom of the primary fermenter when siphoning to keep from sucking up too much trub. Does anyone have a better technique that doesn't waste as much beer?