mpfeil8484
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- Mar 6, 2013
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I am new to brewing, I was wondering if I should strain my wort prior to putting it in the first fermenter so most of the trub is left behind?
mpfeil8484 said:Well thanks for all the input, I think I will get a boiling bag to keep the sediment to a minimum my last batch is ruined due to too much trub in the bottles...the beer taste like yeast horrible!!!!
How long do you leave them in the fridge? On my first batch, I kept tasting them after 24 hours in the fridge and thought they were very yeasty. Leaving them in the cold for 3-5 days made a big difference.
Doomsday said:How much sediment was in your bottles?
How long did you let it condition?
They have been conditioned for three week at room temp then two weeks in fridge
They have so much sediment that if u move a bottle to rough a cloud appears in the bottle
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