Trub at the bottom of my brew pot.

[beerkench]

When draining off wort from my Braumeister into the FV, I usually stop as the bottom gunk starts to get sucked in with it. I cringe though every time as there is often an extra pint or 2 of wort in there that could become precious beer.
What do you guys do? I have been thinking about straining it somehow but was wondering if it is best just to leave it.

 

[wilconrad]

When draining off wort from my Braumeister into the FV, I usually stop as the bottom gunk starts to get sucked in with it. I cringe though every time as there is often an extra pint or 2 of wort in there that could become precious beer.
What do you guys do? I have been thinking about straining it somehow but was wondering if it is best just to leave it.

I've read on this forum and elsewhere that a little bit of trub in the fermenter is a good thing, provides some necessery elements to the yeast for fermentation. Taking more won't cause any problems, as far as I know, other than leaving you with more gunk to clean out of your fermenter. Personally, I whirlpool and then leave most of the trub behind; I just don't want to deal with cleaning it out of the fermenter later. If you're worried about those last 2 pints of beer you're leaving behind, go ahead and put it all in the primary and let it settle. I don't believe you'll be creating any problems, other than a little more cleanup.

 

[RM-MN]

I dump everything into the fermenter. That last (pint, quart, half gallon) of beer is mine! I worked for it, I want to drink it, not throw it our.

 

[skitter]

Everything from the pot going into the fermenter for me. Period. Nobody has ever told me otherwise and I have never had bad results because of it

 

[scottballz]

If you want every last bit without any trub going into the fermentor just use a fine metal strainer. I have done this plenty of times with great results. But like the other guys said, a little trub won't hurt anything except maybe your clarity.

 

[SteveM]

I'm with those who simply dump it all in. Leave it in the fermenter for three or four weeks and it will all settle down and compact itself at the bottom; carefully siphon it out and all is well.

 

[BigFloyd]

On my E-BIAB system, I plan for a gallon of gunky wort/protein/grain mud to be left behind in the bottom of the kettle and in the pump/hoses/chiller. That way I have less to leave it behind later when I rack out of the fermenter. The harvested yeast is cleaner too. To each his own on this one.

 

[NickTheGreat]

I don't have any *science* to back it up, but my beers are cloudier when I try really hard to get those last few ounces. I know being cold in the keg ought to negate that, but . . .