Alcoholic taste from trub

[Cajunbrewer87]

Hey everyone, just bottled my first ever all grain batch (biab of course), a brown porter. My gravity sample tasted great already. There was some beer left at the bottom of the bottling bucket where some trub had settled, so we drank it of course, haha. We noticed an alcohol taste that wasnt present in the gravity sample. After reading in how to brew it said it can be from fermenting too warm or leaving thr beer on trub for too long. I definitely didnt ferment too warm, and there was a good bit of trub that got in, and I left it in primary for 3 weeks so that most be it. Is this a problem or will bottle conditioning clean up that taste? For those who had problems with this, what did you do about it? Im starting my second batch tomorrow and I want to do a better job at keeping trub out of the fermenter. Thanks!

 

[danath34]

3 weeks is far from too long. It's fine.

You said the gravity sample didn't have that taste. The only difference between the gravity sample and what you drank at the end is the extra trub as you said, and the priming sugar. Sounds like you were just tasting trub.

RDWHAHB!

 

[Cajunbrewer87]

Thats what I thought, Thanks!

 

[wilserbrewer]

I wouldn't be overly concerned about trub, Brulosopher did a comparison split batch clean wort vs all the trub and the panel concluded not so much, some preferred the trub laden portion fwiw.

Surprisingly the trub laden batch produced clearer beer, but this was only an "exbeeriment".

 

[ross_daly]

I think the best thing to take away is that trub tastes weird. It's got all kinds of stuff in it. Don't worry about that unless you plan on drinking and serving bottles of trub.