Trub in Starter Wort

Discussion in 'Beginners Brewing Forum' started by Craigerrr, Jun 16, 2019.

  1. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,906
    Trophy Points:
    113
    Made up some wort for my next starter (I have never done this before), there is some trub in it. When I do use it for a starter, should I try to decant and leave the trub behind? Or should I swirl it up and dump it all in the flask?
     
  2. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,480
    Likes Received:
    2,699
    Trophy Points:
    113
    Location:
    Austin, Texas
    Separating it seems like a good idea. It's not going to hurt anything but ideally you want to have nothing but yeast at the bottom of the flask once the starter is done.
     
    Mase likes this.
  3. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,472
    Likes Received:
    9,555
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    I've been pouring off the top of the trub here just to try and keep yeast clean.
     
  4. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,698
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    I'd go with swirl and dump. It's sterile from boiling, it provides some nutrients for the yeast and it won't hurt beer. The trub is predominantly protein from the wort unless you hopped the wort. I'm thinking of my process here. I generally make starter wort from extract so I don't mind some flavorless protein, think egg whites, floating around either in the starter or in my beer.
     
    Mase likes this.
  5. The Beerery

    The Beerery Active Member

    Joined:
    Jul 10, 2018
    Messages:
    91
    Likes Received:
    159
    Trophy Points:
    33
    Location:
    Minnesota USA
    Professional literature says hot trub must always be removed. Some cold break can remain.
     
  6. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,906
    Trophy Points:
    113
    Interesting range of responses, thanks all.
    Wort is in jars in the fridge for future use, so the trub will not be "hot", assuming that hot is referring to temperature.
    I may as well swirl and pour when it is time to spin something up. The trub would be in there anyway if I had made the wort and used it immediately for a starter.
    Cheers!
     
  7. The Beerery

    The Beerery Active Member

    Joined:
    Jul 10, 2018
    Messages:
    91
    Likes Received:
    159
    Trophy Points:
    33
    Location:
    Minnesota USA
    No, hot meaning trub from hot break aka boil and cold meaning break from cooling.
     
  8. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    3,765
    Likes Received:
    2,997
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Manager
    Location:
    Edmonton
    I don't remove anything, in a pinch I'll steal some wort after hopping it. I can't think of how you would separate hot and cold break unless you're going hard at scooping the foam before the boil starts.
     
  9. Myndflyte

    Myndflyte Active Member

    Joined:
    Nov 27, 2016
    Messages:
    111
    Likes Received:
    59
    Trophy Points:
    28
    Depending on how far in advance I make my starter, I either just dump the whole thing if I started it too late and wasn't able to cold crash it or I just decant 75% of the liquid off the top, swirl and dump.
     
    Mase likes this.

Share This Page

arrow_white