Thread title and picture says it all...
PhelanKA7 said:Thread title and picture says it all...
Hope you get some beer out of all that.
Just curious...Is that BIAB? I noticed a lot more trub when I experimented with that.
I know it will compact more with time, but the first day really caught me by surprise.
Just curious...Is that BIAB? I noticed a lot more trub when I experimented with that.
I know it will compact more with time, but the first day really caught me by surprise.
I've noticed this too, I wonder why that is?
Rick
That is an excessive amount of break material/trub in the fermenter. My guess is you are not vourlaf'ing properly or enough. you may also not be taking any measures to ensure the break material doesnt end up in your fermenter.
I vourlof until the runnings are perfectly clear before the tube goes into the boil kettle. this is normally around a gallon or so. the
I also do sort of a vourlof when i transfer from kettle to fermenter. after cooling and whirlpooling in the kettle and letting it rest for 10 minutes i start running off into a 1 gallon jug. the majority of what i run off into the jug is break material like you see in the bottom of your fermenter. once i am running clear i put the tube in the fermenter. only clear wort goes into the fermenter.
you can let the 1 gallon jug sit for an hour or two. it will settle and you can decant some clear wort into your fermenter. i usually get 1/4 to 1/2 of usable wort out of the gallon container.
ps. i know i dont know how to spell vorlouf, no need to point it out.
Nope. Batch sparge.
Plus I'm greedy and I don't fear the trub. I just transfer every last scrap out of the kettle that I can.
That material can dissolve back into the beer and cause haze issues / poor stability and increased staling.
However, unless you're putting it on shop shelves you don't have anything to worry about because you'll probably have drunk it before it degrades.
PhelanKA7 said:Giving it a good cold crash @ 40-46F for 3-4 weeks takes care of all those issues despite the trub.
Well, it doesn't take care of them, but it makes it good enough.
If cold crashing beer for 3 weeks was good enough, you'd never see hazy beer on shop shelves and shelf life would be much greater.
Nope. Batch sparge.
Plus I'm greedy and I don't fear the trub. I just transfer every last scrap out of the kettle that I can.
If you are just going to dump all the trub into the carboy, why bother with it? The trub will settle out by the end of fermentation with or without a kettle fining?
Nope. That hot break will still be suspended in the beer within the protein/sugar matrix unless it's scrubbed out by the whirfloc.
well...the sugar is going to be fermented out and I have had clear beers that I had forgotten to add the whirlfloc. Maybe it takes a lot longer, or maybe it got fined out when I added gelatin to the keg.
...I'm downloading the BBR kettle fining experiment now...
Nope. Batch sparge.
Plus I'm greedy and I don't fear the trub. I just transfer every last scrap out of the kettle that I can.
What's the sense of using whirfloc if your going to add all the trub anyway? The beer will clear by itself without it!
Do you have a link to that? I'd be interested in watching.
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