I brewed a pumpkin ale this past weekend. Used a lot of roasted pumpkin in the mash (single decoction mash). Now the wort is fermenting away, but there is a LOT of trub and you can see a lot of floaties as well.
I know when the fermentation stops and I rack to secondary and cool it down that things will settle; but is there anything else you can do at this point to help clarify?
Thanks!
I know when the fermentation stops and I rack to secondary and cool it down that things will settle; but is there anything else you can do at this point to help clarify?
Thanks!