Recommendations for compact trub of fruit beers

[royger]

Hello,

A couple of weeks ago I brewed a sour fruit beer with 3.6Kg (~8lb) of frozen crushed mango added to the whirlpool. I ended up with 25L (6.6gal) in the FV, fermentation was normal and then I cold crashed it for 2 days. That however didn't manage to compact much of the trub, so I ended up having to dispose of about 9L (2.4gal) of trub. Does anyone have any recommendations about how to get a compact trub when adding lots of fruit? Should I cold crash for longer in that case?

See attached photo for the contents of the fermenter when kegging.

Thanks!

 

[Jag75]

Yeah you probably should cold crash longer , however in a cold keg it will drop . I don't add fruit to the kettle when I brew sours so I don't know if that makes it worse then in the fv .

 

[royger]

Yeah you probably should cold crash longer , however in a cold keg it will drop . I don't add fruit to the kettle when I brew sours so I don't know if that makes it worse then in the fv .

Thanks for the reply. I added the fruit to the kettle so there was more glucose in the wort for Philly Sour to use for acidification. Not sure either if that made a difference regarding trub compactation. FWIW, trub didn't seem to compact after cold crashing for 2 days. Can try to leave for longer next time, I'm just unsure if it would settle anymore due to the huge amount of fruit used.

 

[Dr_Jeff]

Try adding in Knox clear gelatin, just prior to cold crashing.
Heat some water up just short of a boil in the microwave, stir in the gelatin until it dissolves then pour it into you fermenter.