m_abbatello
Member
I'm thinking that there has to be a solution to this that I'm either not doing well enough, or not doing at all.
Made my first all-grain batch: https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe
I'm using a Midwest a 7-gal bucket primary, 6.5 gal glass carboy secondary system with a mod-cooler mash tun. Splurged on a 5-gal Ss BrewTech brew pot (yea, I know, should have gotten the 8[I ended up adding wort as it boiled off to keep the initial yield at 5 gal, making hop additions on schedule]). Wort drained clear and I dry hopped twice, one in primary, second in secondary. Used the instructed amount of hops and suggested yeast. Temp control was difficult, but kept it between 44 and 62 degrees. I bottle conditioned and am confident I didn't let my racking siphon dip into the trub (could have gotten sucked up though).
I end up with a ton of debris in the beer, which ends up crashing when it's cold, but I still waste 6 to 8 ounces per 24 oz bottle. The flavor was fantastic and has declined, in my opinion.
I've read about it not being harmful, and that beer sitting on trub starts to taste bad, and would just prefer to get a clean final product. I have a lot of ideas and hope somebody could shed some light on the results I got.
My ideas are:
-dry hopping in muslin bags
-investing in better temperature control
-filtering the beer when I aerate it (I have large fine-mesh bags for the cooler mash tun)
Made my first all-grain batch: https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe
I'm using a Midwest a 7-gal bucket primary, 6.5 gal glass carboy secondary system with a mod-cooler mash tun. Splurged on a 5-gal Ss BrewTech brew pot (yea, I know, should have gotten the 8[I ended up adding wort as it boiled off to keep the initial yield at 5 gal, making hop additions on schedule]). Wort drained clear and I dry hopped twice, one in primary, second in secondary. Used the instructed amount of hops and suggested yeast. Temp control was difficult, but kept it between 44 and 62 degrees. I bottle conditioned and am confident I didn't let my racking siphon dip into the trub (could have gotten sucked up though).
I end up with a ton of debris in the beer, which ends up crashing when it's cold, but I still waste 6 to 8 ounces per 24 oz bottle. The flavor was fantastic and has declined, in my opinion.
I've read about it not being harmful, and that beer sitting on trub starts to taste bad, and would just prefer to get a clean final product. I have a lot of ideas and hope somebody could shed some light on the results I got.
My ideas are:
-dry hopping in muslin bags
-investing in better temperature control
-filtering the beer when I aerate it (I have large fine-mesh bags for the cooler mash tun)