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Old 05-25-2008, 04:00 AM   #11
Thalon
 
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As long as you do two-stage fermentation (i.e. rack to a secondary fermenter after a while) it will be perfectly fine. If you were to leave it in the primary for a month then having the trub in there would be a problem. Rest assured that this batch is very normal.



 
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Old 05-25-2008, 04:08 AM   #12
kjones
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Quote:
Originally Posted by Thalon View Post
As long as you do two-stage fermentation (i.e. rack to a secondary fermenter after a while) it will be perfectly fine. If you were to leave it in the primary for a month then having the trub in there would be a problem. Rest assured that this batch is very normal.
The recipe I did (palmers oak butt brown) calls for 2 weeks in primary, maybe I will rack into secondary for a week after that?



 
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Old 05-25-2008, 04:24 AM   #13
Thalon
 
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Originally Posted by kjones View Post
The recipe I did (palmers oak butt brown) calls for 2 weeks in primary, maybe I will rack into secondary for a week after that?
Rack to a secondary when it's done with the initial (very active) stage of fermentation. Sometimes that takes a couple days, sometimes a couple weeks or more. In most cases you can rack after a week in the primary.

 
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Old 06-07-2008, 08:39 PM   #14
kjones
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update: I just tryed the beer after it has been in the keg for 2 days and it is tasting great (too great really i was just gonna have a sample, but now I am just about hammered) anyway, is it ok to leave the liquid line hooked up to the keg during storage and also do you set the psi back to the carbonation number when you get done?

 
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Old 06-07-2008, 08:55 PM   #15
nathan
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I have the same issue. Mine doesn't seem to whirlpool out, it just stays floating around and goes into the fermenter. Maybe I'll put a grain steeping sack on the syphon (soak it in starsan first) and see if that helps.

I have a new CFC being built for me (brother gets kegs of beer, I get new toys) and I'll probably run the return from that into a grain sack or paint strainer bag to catch the break while recirculating it into the kettle.
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Old 06-07-2008, 09:44 PM   #16
ajf
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Quote:
Originally Posted by Thalon View Post
As long as you do two-stage fermentation (i.e. rack to a secondary fermenter after a while) it will be perfectly fine. If you were to leave it in the primary for a month then having the trub in there would be a problem. Rest assured that this batch is very normal.
In that case most of my brews would be spoiled. I use whole hops to filter out most of the hot break, but the CFC generates large amounts of cold break that goes straight into the primary, and 90% of them spend 4 - 5 weeks in primary.

-a.

 
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Old 06-07-2008, 09:47 PM   #17
newbrewr4fun
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How are you supposed to remove the trub before frementing?

 
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Old 06-07-2008, 10:47 PM   #18
WBC
 
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That has been covered, has it not?
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Old 06-07-2008, 10:52 PM   #19
Demon
 
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What I have been doing to help keep the trub out of the fermenter is to go from the brew kettle into my bottling bucket. Then from the bottling bucket through the spigot into the carboy. It has been working great at leaving most the trub in the bottling bucket. Also helps aerate the wort by going from the spigot, to the funnel, to the carboy and splashing about.

 
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Old 01-12-2009, 04:11 PM   #20
kjones
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Nov 2007
Upstate, SC
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I have brewed 4 batches since i posted this and it looks like i will always have trub in the fermentor, but yal are right it doesn't effect the taste. It just seems like no matter how hard i try to whirlpool it never works. My ground water is pretty cold now and I also used a prechiller with my ic and i cooled my wort to 68 in about 20 mins. I took the ic out stirred like hell for about 2 mins covered the pot and waited for 20 mins, then i drained and still nothing. I thought for sure i had it this time. It does seem like the cold break will appear in clumps in my carboy after like and hour or so though and then it all just dances around with fermentation starts.



 
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