More Trub in AG versus Extract?

[alfista]

Hi All,

Just transfered my first AG to secondary after a week in primary. I was very surprised at the amount of sediment in the primary relative to extract batches. It was a solid 1.5-2" deep. Is this normal or is it a sign something went wrong (perhaps not enought recirculating during mashing/sparging?).

Thanks!

Jason

 

[boo boo]

Could be that you transfered a lot of break material to the primary. Perhaps the type of yeast you used floculated a lot .
When I get ready to transfer to primary, I whirpool my chilled wort and let settle a half an hour before racking to primary.
I too have been getting a nice cake of yeast on the bottom of my primary, way to go, gotta love it.

 

[david_42]

Hot break, grain residues, more yeast growth all contribute to larger amounts of trub with AG.

 

[Chairman Cheyco]

Will that cause any problems? I was thinking of chilling straight into my primary.

 

[boo boo]

Cheyco, if you chill with an imersion chiller you can do as I do and whirlpool to keep most of the trub out or you can rerack before pitching the yeast after letting the trub settle if using a CFC. It won't spoil your brew by having the trub there.
I just prefer to have my wort trub free if I can to the extent that I can.