Trub Dump at 10 days still bubbles, too early to dump?

[johnsonpvb17]

While fermenting a NB Northy Quad, controlled the temp el al, at day ten I dumped he trub. It's still bubbling in the dump glass. Did I dump too early?

 

[Jag75]

I'm on the side of not messing with your beer for at least 3 weeks on a homebrew level. That's with your basic ales , lagers. A quad could take longer then normal to ferment . Patience is almost as important as cleanliness.

 

[mashdar]

I give that beer a month primary on the cake, and 2-4 months secondary in a keg before bottling (with fresh 3787).

 

[johnsonpvb17]

Thanks. My plan is to secondary at 23 days then let it sit for 5 months in the basement until June or so, then force carb & drink. I've just never seen a trub dump bubble up like this one (3787).

 

[Rafael Martinez]

It sounds like you might have dumped a bit too early. Even though you’ve hit day 10, fermentation can still be active and some yeast might still be in the trub, which is why it's bubbling. It’s usually a good idea to wait until bubbling slows down significantly and gravity readings stabilize for a few days before dumping the trub.

That said, it depends on the yeast and conditions but you might want to keep an eye on it. If it continues to bubble, it could still be fermenting.

 

[odie]

without knowing your fermenter set up....this means nothing...

if you have a conical, you are just dumping the crap...the active yeast is all suspended and working.

If you got a pretty solid trub cake you could even keg it now and left the yeast finish in the keg with a blow off tube or low PSI PRV.

 

[hungupdown]

While fermenting a NB Northy Quad, controlled the temp el al, at day ten I dumped he trub. It's still bubbling in the dump glass. Did I dump too early?

Dub Trump. Misspell?

 

[johnsonpvb17]

without knowing your fermenter set up....this means nothing...

if you have a conical, you are just dumping the crap...the active yeast is all suspended and working.

If you got a pretty solid trub cake you could even keg it now and left the yeast finish in the keg with a blow off tube or low PSI PRV.

I use a GF conical. Drank that batch brewed in December in July. Tasted great. Since then I've dumped ten+ times on subsequent brews, 16 ounces at around day 7. Then to the keg at 2-3 weeks. Thanks for the help.

 

[refect]

I'd check your gravity and go based off that. 10 days is not unheard of to start dumping yeast and trub on most ales. I usually start crashing and dumping yeast on my standard gravity ales/low gravity ales around 7-10 days. However, a higher gravity ale may need a bit longer. Some yeast are a lot slower than others. I always check gravity, taste for off flavors, and sometimes do a forced diacetyl test if I feel it needs it before crashing and dumping yeast/trub. Check your gravity and go from there to see if you should continue dumping or let it go longer. There is likely still a good amount of yeast in suspension if they are still going. Usually the first dump is mostly break material and all the other crap that made it into your fermenter anyways. The bubbling could also be co2 trapped in trub.