Quantcast

Cold break...

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

KatoKiyo

Active Member
Joined
Nov 19, 2007
Messages
43
Reaction score
0
Location
Montreal, Canada
Hi everyone, I'm just looking for a bit of advice.
I brewed an all grain pale ale yesterday and after I passed it through my hopback and chiller, I noticed there seemed to be a LOT of cold break stuff in the beer. It has now settled to the 15L mark on my fermenter (there is approximately 21.5L of beer in it). In short, there is a $hit load of it. I've never seen this much... what is usual for everyone? I assume this will affect my siphoning and thus, the final volume of beer?

Cheers!
Tom
 

Poobah58

Well-Known Member
Lifetime Supporter
Joined
Jun 24, 2007
Messages
2,242
Reaction score
78
Location
New Milford, CT
It will compact down in a few days and not look as bad. When you rack, hold the cane a couple of inches above the trub. When the level gets down there, put the cane in the middle of the trub. You will get some trub in the secondary, but you will get most of the liquid and leave most of the trub behind.
 

Danek

Well-Known Member
Joined
Sep 12, 2007
Messages
1,275
Reaction score
17
Location
Sheffield, UK
Yeah, RDWHAHB - I had the exact same thing happen on my last beer, and it turned out to be my best brew yet. The cold break settled down eventually, and it didn't seem to have any negative effect on the beer.
 

Got Trub?

Well-Known Member
Joined
Apr 16, 2007
Messages
1,538
Reaction score
12
Location
Washington State
As mentioned it won't harm your beer and will compact down alot. You won't be losing any more volume then you would have if you had used an immersion chiller and left the cold break behind in your brew pot - actually probably less as it does compact down in the fermentor.

GT
 
Top