Trub or not to Trub?

[DudeThatBrews]

So, I made a batch of Amber...first time brewing. I accidentally left the trub in the fermenter with all the beer. Well not accidentally I guess, but I missed that part in the instructions. I basically think I got a good beer considering that only after a week of conditioning I tried another, and it was pretty clear and flavorful. Still pretty green tasting, but I’m sure the body will improve as it sits for another couple weeks. My question is: is leaving the trub in really all that bad? I read a few Q and As on people that always leave it in and swear it makes a better beer. There are also quite few that swear against it... Thoughts?

 

[grampamark]

I think it's a matter of preference. I've left all the trub in the kettle and I’ve put it all in the fermenter. Never could see any real difference in the finished beer.

The beer in your pics looks good. Brew on.

 

[VirginiaHops1]

I began filtering my last few batches going into the fermenter, and still caught a lot of crap even though I bagged the hops during boil. However, I don't really think it will affect or improve taste. My main motivation is making my closed transfers from carboy to keg easier. They clog a lot. In other words, I wouldn't worry about trub unless it's causing you issues somewhere in your process.

 

[Sailingeric]

If I am using whole leaf hops I filter out what I can, if I am using pellets, it all goes in the fermenter.

 

[parjay]

I take no steps to limit what goes into my fermenter (trub wise). I just got a new pot with a dip tube, so I am leaving some trub in the kettle, but it is not intentional.

 

[myndflyte]

I use a 5 gallon paint stirrer to move the wort while I'm chilling so everything gets turned up. And because I don't feel like waiting for it to settle out, it all goes in. It'll fall out eventually in the fermentor.

 

[Iseneye]

From what I understand the issue with trub to fermenter isn't clarity but taking stability reducing compounds over from the kettle.

 

[sixt3]

From what I understand the issue with trub to fermenter isn't clarity but taking stability reducing compounds over from the kettle.

Would you be willing to expand on this a bit, please?Thanks

 

[Bassman2003]

This is a tough topic at the homebrew level. It is something that brewing texts say to eliminate but you can 'get away with it' as many do. If it makes your beer stale a little bit quicker then larger breweries are going to be concerned more than home folks. I try to limit the trub in the fermenter as much as possible as I have the German gene of strict adherence to process. The few years I did BIAB drove me crazy with all of the trub. But the beer was not that different.

I think they did an exbeeriment about this and it came back inconclusive.

 

[TwistedGray]

I use my BIAB bag to remove whatever large particles would otherwise carry over to the carboy. For me it's a matter of simplifying the clean up process for later

 

[RPh_Guy]

I think they did an exbeeriment about this and it came back inconclusive.

http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/
Back before they ran stats.

"Truby has consistently been voted the clearest beer with the sharpest/crispest flavor. Interestingly, there seems to be somewhat of a split when it comes to overall preference."