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Filtering?

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Fuzzyfella

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As a new boy to partial mashing I was wondering do I need to filter the protien that 'drops out' when I transfer the wort into my fermenter or will it just form part of the sediment, to be left behind when I rack after the primary fermentation?

Whilst writing is 'trub' sediment? I've seen it refered to several times but am unsure.

Many thanks,

Fuzzy
 

malkore

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it'll drop out and become sediment.

make sure you crash cool the wort post boil as this helps form cold break and precipitate things out.

trub is the sediment formed during fermentation. its a mixture of yeast, break material, hops, etc. you'll see references to 'yeast washing'...which is pulling the yeast out of the trub, for re-use.
 
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