Effect of not Dumping Break Material

[smyrnaquince]

If I put everything in the fermenter, including hot break and cold break material, how will that affect my beer? I understand that I will get more trub with the yeast after the fermentation is over, but will the taste of the beer be any different?

 

[ArcaneXor]

There was a Basic Brewing experiment and episode on this recently:

Intro:
http://traffic.libsyn.com/basicbrewing/bbr01-05-12trubex.mp3

Results:
http://traffic.libsyn.com/basicbrewing/bbr02-23-12trubres.mp3

 

[Jayhem]

Seems that when I pour everything into the fermenter it still comes out fine all else equal.

I prefer to strain it though to at least get the heavy trub out without loosing any sweet wort.

 

[ncbrewer]

There was a Basic Brewing experiment and episode on this recently:

Intro:
http://traffic.libsyn.com/basicbrewing/bbr01-05-12trubex.mp3

Results:
http://traffic.libsyn.com/basicbrewing/bbr02-23-12trubres.mp3

Thanks for the link. The second one, in particular, had lots of good info. Seemed like for the most part they didn't see any problems when some of the trub was transferred to the fermenter.

 

[Yooper]

I used to try to avoid transferring hot break, as several times I've heard Jamil Zainasheff saying that it could have a flavor impact. However, I just don't have the ability to strain out hot break- those pieces are small! Since I have a counter-flow chiller, all of the cold break goes into the fermenter.

The only time I make an extra effort to avoid transferring trub is when I'm making a light lager. I still don't have trub free wort (again, since I have a CFC, I can't avoid cold break anyway), but I make an effort to avoid transferring straight out sludge.

I haven't noticed a difference in the taste in the final beer betweein strained wort vs. non-strained wort.

 

[DEWSBREW]

I agree with Yooper, I used to strain it then I stopped because it was a PITA. I still make good beer that I enjoy and so do my friends. Enjoy

 

[helibrewer]

Without running multiple filters it's just too hard to get all that stuff

 

[KevinW]

I will skim the top of the boil when the first break material (that yucky brown stuff) floats up but after that I just dump it all in (sans hops of course)!

I have read a little that mentions the hot break can be detrimental to flavor but that some of the cold break can actually be beneficial to the yeast!

Anybody have any input?

 

[helibrewer]

I will skim the top of the boil when the first break material (that yucky brown stuff) floats up but after that I just dump it all in (sans hops of course)!

I have read a little that mentions the hot break can be detrimental to flavor but that some of the cold break can actually be beneficial to the yeast!

Anybody have any input?

I heard Zainasheff and Palmer in a podcast say to leave as much behind as you can, there is plenty in suspension. They recommend whirlpooling for about 20 min then let it settle for about 30 min, then rack from the side since most of the heavy trub will pile up in the center of the kettle.

I use my pump to whirlpool after chilling then pump out of the kettle (my dip tube is in the center right where all the trub is and I'm too lazy to change it).

 

[NewDecadeBrewery]

I am agonizing over this right now. Does anyone know definitively if it makes a difference? I will probably just pitch on top of all the break in my fermenter (I would probably lose about a half gallon if I dumped the break.

I have dumped between two bottling buckets before and racked off the break pre pitch before. Can not say if this improved the flavor of the beer or not. All my beers eventually drop quite bright regardless.

Any empirical evidence that racking off break creates better beer? Contest results? Improved scores? What say any pros out there?

 

[BeerChef17]

I'd agree with Yooper. Most times I dump my break in since I cool using an ice bath in the sink and my pot doesn't fit but my fermenter does