Questions tagged [trub]
The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
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Clearing using finings during racking prior to bottling - will there still be enough yeast for second fermentation?
I am taking the opportunity to use the current situation to get brewing again. I'm only using kits at the moment, but plan to move to next stages soon. I currently have a Festival kit of Old Suffolk ...
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Pitching stressed yeast cake (Wit)
I've recently made a wit and used Wyeast WLP 3944. I didn't have time to make a starter and only had one package of yeast.
Beersmith estimated the package to be around 66% viable given the date on ...
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Dark liquid floating in secondary fermentor
I started the fermentation for a pale ale two and a half weeks ago, dry hopped it five days in and then racked it four days ago. The trub has fallen to the bottom and I just noticed a dark layer of ...
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Pressurized Ferment Yeast Harvest -- what are these layers?
I'm poured the keg remnants from a pressurized ferment into a beaker to let it settle out but I'm puzzled by the layers I'm seeing. From a typical non-pressure ferment, you see (from the bottom up), ...
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George Washington's beer recipe. Did he say "yeast"?
This journal is dated 1757.
Pasteur connected yeast to fermentation in 1856 (discovered what yeast does)
Historically bakers would take beer "waste" to make bread rise.
Also there are early ...
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Is it ok to tip the brewpot while racking?
I brewed my very first batch of extract (Brewer's Best Amber Ale) yesterday morning, and I'm still not seeing any bubbling in the airlock. I'm running through a list of things that could I could have ...
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Best way to avoid stirring up trub while bottling/kegging from the primary?
Since I started brewing I've ALWAYS transferred to a secondary after about 2 weeks. This was how I learned and what many recipes say to do so I always did it. And I felt that this was a fantastic way ...
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What happened to all my beer?
I'm a new homebrewer and I just finished racking my second batch of beer, a one-gallon Irish stout from extract.
My first batch came out great, and made six delicious bottles. But, when I took the ...
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Harvesting yeast
I just finished with my first brew and have collected the stuff left at the bottom of the primary in a well sanitized jar. 24 hours after in the refrigerator it has separated into two layers. One of ...
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Is there a disadvantage to screening the flour out of my grain before mashing with BIAB?
I use the BIAB method. My keggle has a side drain valve with a pickup tube going to the bottom. After the boil, I get gobs of fine material coming through my counter-flow chiller into the fermenter. ...
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Trub versus Lees
What is the difference between Trub and Lees?
I've only heard about lees in regards to wine, i.e. the leftovers in the bottle. Note, Wikipedia says Lees is not only leftover grape bits, but also dead ...
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Is the air glug in a conical not causing oxidation?
This is likely a silly question to a lot of you but I'm trying to weigh the pros and cons, no matter how minor, of a conical before I make the jump. I'm maybe too paranoid about oxidation, but one of ...
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When to stop the whirlpool pump in an immersion whirlpool chiller?
What is the best temperature to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ?
Consider both Ale and Lager.
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When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?
I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...
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Off flavor/odor from cold break
On page 63 of Brewing Better Beer, Gordon Strong says,
Some of the cold break material can actually help the yeast, but too much can contribute off-flavors.
I can attest to both of these. A couple ...
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