Trub question ?

Is it bad to put the trub into the fermenter along with the wort? For example, emptying the entire kettle of wort? Will it give the beer off flavors? If it's a bad move, do you recommend using a secondary after the fermentation stops? The fermentation is on the downside, still bubbling. Hops were in socks and removed from the wort, btw. Is straining the wort the common practice? Should I try a cold crash before bottling?
Thanks,
Yvette

 

I've dumped the trub in without any noticeable effect. I would say that you would want to give the fermentation enough time to settle out the material before bottling.

Sent from my Nexus 5 using Home Brew mobile app

 

Hello Yvette,

Here is my opinion on your questions raised..

Is it bad to put the trub into the fermenter along with the wort? Nope, not if you intend on keeping you beer in the FV for 3-4 weeks. I have not experienced any off flavors, as everything will eventually settle out.


For example, emptying the entire kettle of wort? I have done this before will no ill effect. I usually siphon off the top and leave the last bit of hop residue behind, as this will lead to a clearer beer.

Will it give the beer off flavors? None experienced

If it's a bad move, do you recommend using a secondary after the fermentation stops? I very seldom use a secondary...only for long term aging (Triple), or adding fruit or adjuncts for flavoring.

Is straining the wort the common practice? Yes. I strain the wort when transferring if no siphon is used.

Should I try a cold crash before bottling? IMO this is a good practice. The trub layer will hold tight and lead to a clearer beer overall.

Cheers!

 

It's fine. If you reclaim yeast cakes note you will have a higher percentage of non-yeast material. I don't recommend secondary for any "normal" beer.

Cold crash before bottling will reduce in-bottle sediment and improve your volume. Works great with gelatin, too.

 

Since you bagged the hops you should not have much trub. Pour it all into the fermenter. You will have no issues with off flavors. If you primary long enough the trub will pack at the bottom the you can siphon off the top. I never strain or anything and usually lose less than a quart to the trub and yeast cake.

 

Thanks,

It's nice to be able to ask people who are experienced. There is a lot to learn and I think the better nuances take a bit. I just studied and learned about rehydrating dry yeast and now I have been rehydrating yeast the way of the experts, lol. I know I can make beer but I want to make really good beer. I am starting to take notes and finding notes help me remember my realizations. I need to learn how cold and how long to cold crash.

Thanks,
Yvette

 

As cold as you can without freezing (though a little ice isn't the end of the world), and for a few days or as long as you care to wait.

If you use gelatin, wait until the beer is cold, then bloom 1-3tsp in a little cold water 20 min, heat to 170, pour in cold wort, stir gently. It clears the beer and makes the cake/sediment gelatinous and firm. I love it, I ordered a pound of the stuff just for this.

 

Trub is fine, I try to keep the hops separate though as extended contact with the wort can impart vegetal, grassy flavours.