First batch of Ale in Blichmann conical was difficult because I did not attempt dumping trub until I was ready for secondary fermentation. The Trub was so thick (the consistency of mason's mortor) it would not dump so I had to decant the wort into a carboy for secondary fermentation.
Am about to begin a Schwartzbier at ~55 degrees. How soon after I pitch yeast should I begin dumping trub to prevent excess accumulation and concretion of it? Also, since lager yeast is a "bottom fermenter" I fear there may be a danger of dumping yeast. It is reasonable there will be yeast suspended throughout the 5.5 gallons of wort but lager yeast being a "bottom fermenter" one can presume the bulk of the yeast will be near the bottom of the wort? Is there a color distinction between the trub gunk and dead yeast and live yeast?
Thanks in advance.