Poured the entire boil into fermenter... what's it going to taste like?

[bzwyatt]

I broke a carboy Sunday and with all the other stuff I had to rearrange to get things to work out and not lose 5 gallons of beer, I just dumped the entire boil into a carboy. Normally I pour it through a strainer, so this batch has all the hop and malt solids in it (is there a term for this before it becomes trub? Is it still trub when it is in suspension?).

Is it going to taste like ****? The yeast are eating it or something, there is like half as much in the bottom now compared to when I pitched the yeast two days ago...

 

[JuanMoore]

...what's it going to taste like?

Beer.

Don't worry about it. It will be fine.

 

[bzwyatt]

I'm kinda figuring that, and hoping, obviously... but don't most people strain it out? Is there no reason to do that?

 

[amandabab]

I don't see a reason to strain it out . there is a lot of sugar stuck to that stuff and it settles out.

 

[mobrewdude]

I dump everything from the boil into the fermentor with a few of my "easy" beer recipies on purpose with no ill effect at all, just give it time to clear after the ferment before bottling or kegging. A small amount of break material is good yeast food anyway, or so I've read. I've heard you'll have a clearer beer if you avoid taking the break material so maybe that would be a factor if you were entering the beer into competition but I've never read anything to indicate it will affect the taste at all.

 

[Pratzie]

The only thing the strainer does is keep some of the hop trub out of the fermenter... and also to help aerate it. Its all good dude, u'll be fine, just let it ferment out and then cold crash it if u can for a day or two. That will get most of the stuff to drop out and u shouldn't have any clarity problems.

 

[bzwyatt]

Cool. A class I went to and inctructions from it said to strain. I assumed you didn't want extra trub in there, but it is probably like the 'necessity' of transferring to secondary. They also said to do that no matter what. After I did what I had to do Sunday, I thought about it more critically and wondered about it, figured it can't be that big a deal... So thanks for the replies.

I used my first rinsed yeast in a jar like from the 'Illustrated' thread to make a starter, and I've never brewed this recipe before (Nazz Session IPA from current Zymurgy) so i can't compare, but the yeast are a lot more active, seemingly, then the last all grain batch I did, which was my first.

 

[Beernik]

Keeping trub, hops, and break material out of the fermenter helps with clarity. Like everyone else said, it's not a flavor issue.

 

[BigFloyd]

If you have the ability to, after fermentation, cold crash that batch for 5-7 days at 35-36*F, it will really help to settle things out and firm up that trub layer so that you don't suck it up so easily when racking. This will also allow you to skip the secondary if you wish.