Gristandgrain
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- Joined
- Feb 10, 2019
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Hey guys,
First time poster but a lonnng time follower and observer.
I recently brewed an all grain cream ale recipe and had an issue or at least what I believe is an issue when transferring from the brew kettle to the fermenter.
This is my second all grain batch, the first being a stout that went smooth with no issues. This time when transferring I was noticing a large amount of Trub or what I assume is proteins or something of that sort making it’s way into my fermenter from the kettle when transferring through the ball valve at the bottom of the kettle. I chilled the wort with my immersion chiller and transferred at 65 degrees. I tried to let the Trub settle but it still didn’t seem to work and now after pitching yeast and letting settle in carboy there is over 3 inches of Trub at the bottom of the fermenter which is much more then I’ve ever gotten before.
My brew day consisted of a mash at 150 for 60 min followed by a double sparge with grain temp at 170 for 10 minutes each time. Then a 60 minute boil for hop additions.
My question is, how do I get less Trub into the fermenter? Is this something that will create a slight off flavor having that much in there? Am I doing something wrong or missing something, and how can I adjust my procedures to prevent it from happening and cut the Trub down from entering the fermenter?
Thanks guys, any responses are much appreciated .
First time poster but a lonnng time follower and observer.
I recently brewed an all grain cream ale recipe and had an issue or at least what I believe is an issue when transferring from the brew kettle to the fermenter.
This is my second all grain batch, the first being a stout that went smooth with no issues. This time when transferring I was noticing a large amount of Trub or what I assume is proteins or something of that sort making it’s way into my fermenter from the kettle when transferring through the ball valve at the bottom of the kettle. I chilled the wort with my immersion chiller and transferred at 65 degrees. I tried to let the Trub settle but it still didn’t seem to work and now after pitching yeast and letting settle in carboy there is over 3 inches of Trub at the bottom of the fermenter which is much more then I’ve ever gotten before.
My brew day consisted of a mash at 150 for 60 min followed by a double sparge with grain temp at 170 for 10 minutes each time. Then a 60 minute boil for hop additions.
My question is, how do I get less Trub into the fermenter? Is this something that will create a slight off flavor having that much in there? Am I doing something wrong or missing something, and how can I adjust my procedures to prevent it from happening and cut the Trub down from entering the fermenter?
Thanks guys, any responses are much appreciated .