Arrheinous
Well-Known Member
Something I've noticed recently is that I've been getting way less trub in the fermenter since switching to AG. I dump the whole kettle into the fermenter.
For comparison, my extract nut brown and IPA brews from last month had up to 0.5 gallons of trub - I just barely got my 48 bottles and that's fine but I usually end up with a few extra for early tasting. My AG brown ale / failed bragot (with twice as much grain as the extract nut brown) has maybe a quarter inch of trub while a recent Scottish ale is looking very nice as well.
I've only got one bazooka screen and I batch sparge. The bazooka screen was in the mash tun for AG (I dump the cooler and move the screen to the kettle, when I remember) and in the kettle for the extracts.
I mean, as with all things, YMMV. But does anyone else notice this as well?
For comparison, my extract nut brown and IPA brews from last month had up to 0.5 gallons of trub - I just barely got my 48 bottles and that's fine but I usually end up with a few extra for early tasting. My AG brown ale / failed bragot (with twice as much grain as the extract nut brown) has maybe a quarter inch of trub while a recent Scottish ale is looking very nice as well.
I've only got one bazooka screen and I batch sparge. The bazooka screen was in the mash tun for AG (I dump the cooler and move the screen to the kettle, when I remember) and in the kettle for the extracts.
I mean, as with all things, YMMV. But does anyone else notice this as well?