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How much kettle trub do you have?
  • flyfisherwesflyfisherwes
    Posts: 1,053
    How much wort do you have left in your boil kettle after transferring to fermenter? I really don't know how much to expect. Also, is there anyway to minimize this? It seems like I'm wasting a lot of good liquid, and therefore grain.
  • C_BC_B
    Posts: 77,082 Accepted Answer
    I pretty much put it all in the fermenter because I feel like I'm losing something. But I am beginning to toy around with whirlpooling. Last time was the first, and i was surprised by how much junk and how little liquid was left.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679 Accepted Answer
    now that i try to mainly just use whole leaf hops (way clearer beer, sooner) i just scoop all the hops out and dump everything in. easy as can be and nothing left over. when i was using pellets, there was lots of junk and i would dump everything in until i had some serious gunk and i would leave that in the kettle. it was usually about 4 cups of hop material and some liquid.
  • flyfisherwesflyfisherwes
    Posts: 1,053
    Thanks. I've been stirring it hard with my paddle after cooling then leaving it sit for 30 minutes or more. After that I have been siphoning off the clear beer and trying to leave as much of the other stuff as possible. usually there's about an inch or so in the bottom of my keggle and that seems like a lot of waste to me. There aren't really any hops. I use a nylon hop bag. I'm sure some small pieces make their way through though. I also use the Brew in a Bag method. The contaminate in my waste makes it cloudy, almost white looking. Is this break material?

    I'm getting ready to add a spigot to my kettle and I'm still debating on how best to go about it. I don't know whether to just stick a dip tube on there and draw straight off the bottom or to fix it so I leave a little bit. I guess even if i draw off the bottom I can just discard the first little bit. But if it wont hurt to just use all of it I don't really care. It would also save a lot of time waiting around for it all to settle out.

  • jlwjlw
    Posts: 16,417

    I pretty much put it all in the fermenter because I feel like I'm losing something. But I am beginning to toy around with whirlpooling. Last time was the first, and i was surprised by how much junk and how little liquid was left.



    I have been working on expirmenting with whirlpooling for awhile now and I am starting to think it doesn't help much.

    I think I am going to switch to a false bottom, and either pump through a chiller or use gravity.
  • flyfisherwesflyfisherwes
    Posts: 1,053
    What does a false bottom accomplish?
  • FuzzyFuzzy
    Posts: 46,573 Accepted Answer

    The contaminate in my waste makes it cloudy, almost white looking. Is this break material?



    yep. i've whirlpooled and siphoned off the wort, and i've just dumped the whole deal into the fermenter. i haven't been able to tell the difference in the end beer. the yeast get nutrients from the break material.

    i have found there to be a noticeable difference in leaving the hops in the wort vs. straining out/bagging the hops.
    "Oh, you were serious? I was drunk."-C_B
  • flyfisherwesflyfisherwes
    Posts: 1,053
    So is the consensus that its a waste of time and beer to leave the break material in the kettle if I'm using a hop bag?
  • jlwjlw
    Posts: 16,417

    So is the consensus that its a waste of time and beer to leave the break material in the kettle if I'm using a hop bag?



    I am starting to lean this way. Its a pain and it adds easily an hour on to the brew day. The false bottom will filter the trub out of the beer.
  • FuzzyFuzzy
    Posts: 46,573
    jlw said:

    So is the consensus that its a waste of time and beer to leave the break material in the kettle if I'm using a hop bag?



    I am starting to lean this way. Its a pain and it adds easily an hour on to the brew day. The false bottom will filter the trub out of the beer.


    plus i like to get the yeast into the wort as quickly as possible to minimize the chance of nasties getting a head start.
    "Oh, you were serious? I was drunk."-C_B
  • BenvarineBenvarine
    Posts: 1,606
    I use a keggle. I have a ball valve on it, no dip tub. Kegs have a rounded bottom, so much of the trub stays in the bottom. I whirlpool, I think it helps. I sacrafice a small amount of wort trying to get clearer beer. I hate dumping all that trub in the fermentor, it probably dosen't matter, and you siphon off it later, but still, that is just less you have to siphon off later in my opinion. Either way, you end up losing some beer in the process, but not much.
  • C_BC_B
    Posts: 77,082
    jlw said:

    I have been working on expirmenting with whirlpooling for awhile now and I am starting to think it doesn't help much.

    I think I am going to switch to a false bottom, and either pump through a chiller or use gravity.


    I want to move to a whirlpool eventually on a rig (once I build it). The idea being whirlpool and chill at the same time. Once it is at the right temp most of the junk is in the middle. No real rest period after the whirlpool.

    i have found there to be a noticeable difference in leaving the hops in the wort vs. straining out/bagging the hops.


    Wait wait, in taste or clarity?

    plus i like to get the yeast into the wort as quickly as possible to minimize the chance of nasties getting a head start.


    This is basically why I dump it all in now.

    I also leave my beers in the primary for a month easy. Usually longer. The yeast cake is pretty tight at that point, it doesn't really matter whether it is a thin layer on the bottom or an inch thick.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    getting the hop material out makes a huge difference in clarity. i have never noticed any difference in taste at all
  • frydogbrewsfrydogbrews
    Posts: 44,679
    but god damn it, delicious, clear beer that is hoppy as hell gives me a boner
  • ThymThym
    Posts: 102,336
    I try to get only clear wort into my fermenter. When i dont i get off flavors and cloudy beer... at least thats what i have come to believe. That white crap is hot break material and its mostly protiens that add no positive aspects to a beer. There are plenty of nutroents for the yeast without it.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Does anyone use a false bottom on the BK to filter out trub?
  • FuzzyFuzzy
    Posts: 46,573


    i have found there to be a noticeable difference in leaving the hops in the wort vs. straining out/bagging the hops.


    Wait wait, in taste or clarity?


    taste. it's not a pronounced difference, but i can taste it. it's like dry hopping for a day too long, but without the added hop flavor you achieve from dry hopping.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    jlw said:

    Does anyone use a false bottom on the BK to filter out trub?



    No one answer this question I am going to post as a new topic.
  • ceanntceannt
    Posts: 48,080
    White bad..... brown good ... if you are getting a lot of white break you could be boiling too hard.... thermal loading
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,082
    ceannt said:

    White bad..... brown good ... if you are getting a lot of white break you could be boiling too hard.... thermal loading



    Interesting. I didn't know that.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,082


    i have found there to be a noticeable difference in leaving the hops in the wort vs. straining out/bagging the hops.


    Wait wait, in taste or clarity?


    taste. it's not a pronounced difference, but i can taste it. it's like dry hopping for a day too long, but without the added hop flavor you achieve from dry hopping.


    How would you describe this? I have noticed an off flavor in a few of my beers. One particular flavor. I'm not sure how to describe it. It was pretty strong in one batch but in two others it was present, however fading over time.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 48,080
    Grassy?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,082
    ceannt said:

    Grassy?



    No. I'm bad at flavors. Its a smooth flavor, not overpowering. Starting mid pallet to finish. So far I've had it in a brown ale that sucked anyway. To the point I tossed the last half of the keg. And now to a lesser degree in two separate batches of oatmeal stout. One bottled and naturally carbed and one kegged and force carbed. But it seems to be fading in those.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679

    ceannt said:

    Grassy?



    No. I'm bad at flavors. Its a smooth flavor, not overpowering. Starting mid pallet to finish. So far I've had it in a brown ale that sucked anyway. To the point I tossed the last half of the keg. And now to a lesser degree in two separate batches of oatmeal stout. One bottled and naturally carbed and one kegged and force carbed. But it seems to be fading in those.


    yeah, that's the malt......use more hops!!!! <):)
  • jlwjlw
    Posts: 16,417

    ceannt said:

    Grassy?



    No. I'm bad at flavors. Its a smooth flavor, not overpowering. Starting mid pallet to finish. So far I've had it in a brown ale that sucked anyway. To the point I tossed the last half of the keg. And now to a lesser degree in two separate batches of oatmeal stout. One bottled and naturally carbed and one kegged and force carbed. But it seems to be fading in those.


    yeah, that's the malt......use more hops!!!! <):) </p>


    This
  • FuzzyFuzzy
    Posts: 46,573

    ceannt said:

    Grassy?



    No. I'm bad at flavors. Its a smooth flavor, not overpowering. Starting mid pallet to finish. So far I've had it in a brown ale that sucked anyway. To the point I tossed the last half of the keg. And now to a lesser degree in two separate batches of oatmeal stout. One bottled and naturally carbed and one kegged and force carbed. But it seems to be fading in those.


    yeah, that's the malt......use more hops!!!! <):) </p>


    LIES! malt is king!
    "Oh, you were serious? I was drunk."-C_B