BIAB too much trub

[garvinator70]

I read about this on another post , using paint strianer bags lets too much flour through? thats what im using and i get a lot of trub please help. Thanks and cheers.

 

[JohnSand]

I BIAB with a paint strainer. I don't get flour, but I do get a lot of break material. I use a second strainer to filter that out when I pour into the fermenter. It is not ideal, takes some wringing and swirling.

 

[Cider123]

I would question how fine you are crushing your grain. Don't buy into the old wive's tale that you need a finer crush with BIAB in order to get decent efficiency. I have my barley crusher using the .039 setting as it came from the factory and I have been hitting my expected OG's without issue.

I do add hops to a strainer bag before adding to the boil.

Beyond that, I don't care how much trub I create because I pour everything from the kettle into the fermenter. After 3 weeks in the fermenter, the trub compacts down to a thin bottom layer that is easily left behind when I rack to a keg.

Trub ain't poison, and I haven't found anything that says it affects beer flavor when you are only leaving your beer in the primary for less than a month.

 

[garvinator70]

Thanks I was worried , it's settling out now. Cheers.

 

[CRoth36]

Trub isn't a bad thing. Keep it with the beer.

 

[garvinator70]

I would question how fine you are crushing your grain. Don't buy into the old wive's tale that you need a finer crush with BIAB in order to get decent efficiency. I have my barley crusher using the .039 setting as it came from the factory and I have been hitting my expected OG's without issue.



I do add hops to a strainer bag before adding to the boil.



Beyond that, I don't care how much trub I create because I pour everything from the kettle into the fermenter. After 3 weeks in the fermenter, the trub compacts down to a thin bottom layer that is easily left behind when I rack to a keg.



Trub ain't poison, and I haven't found anything that says it affects beer flavor when you are only leaving your beer in the primary for less than a month.

I was wondering if that Irish moss helps or warlf lock tabs?

 

[Cider123]

I was wondering if that Irish moss helps or warlf lock tabs?

Oh, definitely! I assumed you were doing this. For a 5 gallon batch, I throw in half a whirlfloc tablet during the last 5 min of the boil. You could also use a half to full teaspoon of irish moss. That really helps in clarifying your wort. The trub will still be there but it is clearly separated from your wort.

 

[garvinator70]

Ok thanks a lot I'm using it next brew.

 

[241]

Side note: I moved on to 3 vessel brewing and have noticeably less trub in the fermenter. I'd say about 75% less, actually. Especially with a recirculating mash.

Separate side note: Not a noticeable flavor difference between the brewing methods

 

[garvinator70]

Side note: I moved on to 3 vessel brewing and have noticeably less trub in the fermenter. I'd say about 75% less, actually. Especially with a recirculating mash.

Separate side note: Not a noticeable flavor difference between the brewing methods

I used Irish moss last brew and it cut down on trub a lot . I also used a mash tun . I love all grain brewing.


Sent from my iPhone using Home Brew

 

[fearwig]

If you have real trub problems, let your wort settle after boiling (chill if possible), then rack off--then collect the last 1-4qts and fridge it a big mason jar or juice jug. It will separate considerably and you will be able to separate the wort from the trub.

 

[HBngNOK]

.....

Beyond that, I don't care how much trub I create because I pour everything from the kettle into the fermenter. After 3 weeks in the fermenter, the trub compacts down to a thin bottom layer that is easily left behind when I rack to a keg.

Trub ain't poison, and I haven't found anything that says it affects beer flavor when you are only leaving your beer in the primary for less than a month.

Bingo!! All the BS and whining I've read about "clear" wort is irrelevant. THE TRUB WILL ALL OUT.