Delicious Wort stuck in kettle!?

[alexipas]

Hello fellow brewers.

I am finishing up a batch right now, and like my previous all grain attempts, I cant seem to get all the wort out of my kettle and into my fermenter. a. because my screen gets plugged and b. there is tons and tons of sediment in the bottom of my kettle

I used a worfloc at 15mins, I have a bazooka screen in my kettle, I even put all 4oz of hops into different cheese cloth bags, I vorlauf off 1 gallon before filling the kettle. It seems like I am disturbing the sediment or something, because the bottom 2.5 inches of the kettle are mixed. So instead of 5.5 gallons getting into the fermenter I am getting only 4 or 4.5!!!

How do you folks get the wort out of the kettle?

Did the brew shop mill my grain to fine? Is batch sparging the cause? poor boil?

Any advice or thoughts would be much appreciated. I am new so this is probably a simple fix!

 

[beerlover77]

If mine gets clogged at the end, I pick my whole kettle up and put through a sanized SS strainer that sits on the recieving vessel.

In fact I skip the bazooka screen and just allow the wort to pass through the SS strainer from the start

 

[whiskeyjack]

I'm super obsessed with what goes in the fermenter. For me I would go from 5.5 to 6g batch, others on here will tell you to just dump the whole thing in. Experiments have shown trub doesn't hurt finished product, and in some cases have helped

 

[Jtk78]

I use a bag for my cooler mash tun and hop additions that I purchased from @wilserbrewer. The hops bag I attach to a homemade hop spider.

I never use my kettle bazooka anymore, and everything goes into my fermenter.

 

[RM-MN]

I just pick up the kettle and dump it into my bucket fermenter. That wouldn't work for a 10 gallon batch but I might drain what I could, then pick it up and dump it.

 

[Rob2010SS]

I never worry about keeping the kettle sediment out of the fermenter. I actually have yet to read anything recent that says kettle trub is bad. I'd just dump it all in.

 

[Smellyglove]

I'm very cautious not to get "any" trub into the fermentor. If I'm not going to drink it I don't want it in there. I believe it yields a cleaner tasting beer. Those with conicals dump their trub..

However. One tablet of whirflock is good for about 1HL of wort, depending on the gravity. If you toss one whole tab in there you'll get more flocculation and a higher, but less dense layer of "floating" (at the bottom) trub.

 

[seatazzz]

I would look to how you are draining the mash tun into the boil kettle. I mash in a bag with the standard crush I get from my LHBS, and never have a lot of goo in the bottom of the boil kettle upon transfer to the fermenter. +1 to the whirlfloc or irish moss (I use whirlfloc). But as others above have said, that trub won't hurt your fermenting beer...if you use whirlfloc it will actually give those dropping proteins something to stick to when they drop out of your clearing beer. Drop your whirlfloc at 30 minutes instead of 15 (I know the instructions say 15, but I drop mine when I drop the chiller for sanitizing to minimize things I have to remember). I get pretty clear tasty beers that way.

 

[CanAm]

I dump everything into my fermenter. Keep it there until gravity is stable, then one more week. Cold crash, fin with gelatin, then package. I find the results are better than many commercial beers I’ve had. Also get compliments from friends and a couple requests to brew with me.

 

[schematix]

After chilling I let it all sit for about 30 minutes. I leave the dip tube turned to 90 degrees and once I’m nearing the end I use my big spoon to tilt it down.

I’ve consistently made cleaner tasting beer since going through the efforts of getting cleaner wort to the ferm.

You can make decent beer dumping the whole thing, but you do get some bitter and yeasty flavors by doing that.