BlendieOfIndie
Well-Known Member
So here's the deal. When I siphoned the cooled wort into the fermenter, I got about 3.5 gallons in the fermenter before I ran into some serious trub at the bottom of the kettle. About 2 gallons of wort remained in the kettle that I didn't siphone because it was so inundated with trub.
Here's the recipe (American Red Ale):
--
7lbs ultra light malt extract
1lbs Crystal 40L
2oz Black roasted
--
1 oz Magnum hops (bittering)
1 oz Hallertaur hops (flavoring)
2 oz Santiam Hops (aroma)
I also added a Whirfloc tablet 20 minutes before the end of the boil. I cooled the wort by adding 7/8 lbs of ice & immersing the kettle in an ice bath, bringing the wort from 212 to 80 degrees in approximately 30 minutes.
I figure there are two reasons for more trub:
- more hops than I've used in the past (this is only my 3rd brew)
- used Whirfloc this time
Would the Whirfloc really cause that much trub to fall out of solution?
I'm not really worried about there being trub, I just hate to waste all of that wort. Any ideas on what I shoulda/coulda done?
Here's the recipe (American Red Ale):
--
7lbs ultra light malt extract
1lbs Crystal 40L
2oz Black roasted
--
1 oz Magnum hops (bittering)
1 oz Hallertaur hops (flavoring)
2 oz Santiam Hops (aroma)
I also added a Whirfloc tablet 20 minutes before the end of the boil. I cooled the wort by adding 7/8 lbs of ice & immersing the kettle in an ice bath, bringing the wort from 212 to 80 degrees in approximately 30 minutes.
I figure there are two reasons for more trub:
- more hops than I've used in the past (this is only my 3rd brew)
- used Whirfloc this time
Would the Whirfloc really cause that much trub to fall out of solution?
I'm not really worried about there being trub, I just hate to waste all of that wort. Any ideas on what I shoulda/coulda done?