Howdy, question for beginner - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Howdy, question for beginner

Reply
 
Thread Tools
Old 02-16-2010, 02:25 PM   #1
DancingBull
Recipes 
 
Feb 2010
Charlotte
Posts: 36



Hi folks, great forum.

Question, i brewed my second batch ever yesterday (first was last weekend, transferred it into the secondary fermenter yesterday) but i did a combo grain boil (used a fruit bag to boil my grains for an hour) plus extract (still learning the lingo) but I didn't realize I was not supposed to put the trub into my fermenter.

This morning i read in the Joy of Homebrewing that I was NOT supposed to transfer this.

Did i mess up this second batch by adding this? It was cooled to about 80 degrees F and then i pitched the yeast.

FWIW, I am making a brown ale this second go round.

Thanks in advance!


 
Reply With Quote
Old 02-16-2010, 02:35 PM   #2
slowbie
Recipes 
 
Dec 2009
Raleigh, NC
Posts: 641
Liked 13 Times on 11 Posts


The trub should settle out. I'm more concerned about the grains thing. Usually you're only supposed to steep them in 140-160 degree water. Boiling the grains could have been harmful.

 
Reply With Quote
Old 02-16-2010, 02:36 PM   #3
DancingBull
Recipes 
 
Feb 2010
Charlotte
Posts: 36


Quote:
Originally Posted by slowbie View Post
The trub should settle out. I'm more concerned about the grains thing. Usually you're only supposed to steep them in 140-160 degree water. Boiling the grains could have been harmful.
Opps, sorry, should have clarified. Yes, I kept them at 160 for an hour.

Thanks for your help!

 
Reply With Quote
Old 02-16-2010, 02:43 PM   #4
iron_city_ap
Recipes 
 
Oct 2009
Valparaiso, Indiana
Posts: 808
Liked 10 Times on 9 Posts


I think it will turn out fine. From what I've read, 160 is about as high as you want to go with the grain, but it is still in the safe range.

The biggest issue will be keeping the trub out of the bottles, but that just means you will have to be a little more careful than normal. Not really all that big of a deal. The trub COULD give you slightly off flavors from what people say. I did the same thing on my 1st batch, but I made soo many mistakes on that one, I couldn't tell you if it had any effect or not. If you can rack the beer to a secondary, that would help you in the long run, but if you leave it as is, you will still be perfectly fine. There are some people who want a little trub in their fermenter.

 
Reply With Quote
Old 02-16-2010, 02:47 PM   #5
DancingBull
Recipes 
 
Feb 2010
Charlotte
Posts: 36


Quote:
Originally Posted by iron_city_ap View Post
I think it will turn out fine. From what I've read, 160 is about as high as you want to go with the grain, but it is still in the safe range.

The biggest issue will be keeping the trub out of the bottles, but that just means you will have to be a little more careful than normal. Not really all that big of a deal. The trub COULD give you slightly off flavors from what people say. I did the same thing on my 1st batch, but I made soo many mistakes on that one, I couldn't tell you if it had any effect or not. If you can rack the beer to a secondary, that would help you in the long run, but if you leave it as is, you will still be perfectly fine. There are some people who want a little trub in their fermenter.
Yep, I plan to go to a secondary fermenter in about a week.

Thanks again everyone!

 
Reply With Quote
Old 02-16-2010, 06:01 PM   #6
Hang Glider
Beer Drinker
HBT_SUPPORTER.png
 
Hang Glider's Avatar
Recipes 
 
Mar 2007
North Augusta, SC
Posts: 3,211
Liked 204 Times on 152 Posts


Welcome to HBT, DancingBull.

Never managed to get the trub from slipping into the fermenter, but I rack into the bottling bucket carefully. Some folks think the trub actually provide nourishment to the yeast, so not necessarily a bad thing to have trub in your fermenter during fermentation.

My off flavors (early years) can't be attributed to trub, since I still do that the same. Temp Control has been the biggest contribution to making some really tasty brews.

So, FWIW, don't fight the trub. Don't rush it to the secondary, either. If you're going to secondary, 2 weeks in the primary is good, so fermentation is complete before clearing. (just my .02)

good luck, welcome to the hobby!

 
Reply With Quote
Old 02-16-2010, 06:17 PM   #7
jmick
Recipes 
 
Jan 2009
SE Wisconsin
Posts: 144
Liked 1 Times on 1 Posts


Don't worry about the trub getting into your primary.

I would, however recommend that you try to get your temp down a bit more before pitching. I think 80 is definitely on the high end. I always try to get down to 68-70 before pitching. I like to ferment Neutral yeasts at the low end of their temp range to keep them nice and clean.
__________________
Primary:all empty
Secondary: 8/8/8 RIS, 9/9/9 Barley Wine
Kegged: Robust Porter, Oatmeal Stout, IPA, Centennial Blonde, Yooper's hoppy amber, Blue Moon Clone.
Upcoming Brews: IIPA, SMaSH, Black IPA

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Few Beginner question. histo320 Beginners Beer Brewing Forum 3 11-18-2008 03:06 PM
question from a soon to be beginner zbeeblebrox Beginners Beer Brewing Forum 4 10-09-2007 12:36 PM
Beginner question 40ozOLDe Beginners Beer Brewing Forum 4 04-03-2007 11:28 PM
beginner question drengel Winemaking Forum 8 04-02-2006 11:12 PM
Beginner Question rono73 General Beer Discussion 3 02-01-2005 05:58 AM


Forum Jump