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Old 01-20-2013, 04:09 PM   #1
DifferentDrummer
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Dec 2012
Posts: 4



I was brewing a partial mash Rye ESB last night, and when I poured off the wort, I was left with a lot more trub than usual, probably in the neighborhood of 1/2 gallon, that wouldn't settle down all the way. I was able to "rescue" the wort in the bottom by putting my top off water in the kettle and letting things settle back down. I'm curious if anyone might have some ideas why there was that much trub.

My short list of possibilities:
--First time using Deathbrewer's partial mash technique. Maybe there was more "junk" in my wort than usual?

--I also think I had a better cold break than usual, which may have left a lot of fluffy trub.

--Golden naked oats: I've used them before, but never quite this much. Does anyone know if they tend to contribute a lot of junk?

 
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Old 01-20-2013, 07:03 PM   #2
phoenixs4r
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Jun 2011
Hayward, California
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Every time I've ever used oats I get more trub than usual. Not saying that's it, just something I've noticed.

 
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Old 01-20-2013, 07:07 PM   #3
wheathead
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May 2011
Swanton, OH
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Quote:
Originally Posted by phoenixs4r View Post
Every time I've ever used oats I get more trub than usual. Not saying that's it, just something I've noticed.
Same here, but don't worry. In a week, it will become compressed on the bottom, and will only be slightly thicker than the trub without it.

 
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Old 01-20-2013, 10:43 PM   #4
DifferentDrummer
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Dec 2012
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I guess it's the oats, then! I'll have to pay attention next time I do a partial mash this way to see how it turns out.

 
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