Extract and trub.

Simple question. Does extract have a lot of trub like you would have in all grain brewing? I just hope the "trub" at the bottom of my fermenter is not undesolved extract.

 

If it was, the yeast would still find it an eat it. What's at the bottom is dead yeast, living yeast, dormant yeast, hop particles and anything else solid that yeast can't eat. Don't sweat it. Even in extract brewing you get a thick layer of trub.

 

Thanks, I appreciate the assuaging of my trub worries.

 

A lot of trub is typical in my experience, mainly in the Primary, but still have a decent amount in the secondary as well.

 

On my first batch I had a lot of trub, but after that I started using a metal strainer. That decreased the amount of trub a lot.