Gday all yep I've finally worked out this poll feature! As in recent posts I've wanted to do a poll over trub that lovely brown gooey by product of the wort making process - mashing boiling and of course chilling that is all things brewing up until pitching/racking to primary fermentation. I've recently (upon review of brulosophers brewing blog) decided to do away with any form of filtration of hop particulate matter or hot break prior to pitching into the fermentor. Malcolm recons that the yeast when it attenuators outta the wort in fermentation creates a protective barrier between the wort/beer and trub. What do you think? What has been your personal Experience when dealing with the trub? Do you let it flow freely with the wort into the fermentor or do you try to prevent this nasty look stuff at all possible coasts from entering into your sanitatized primary fermentor? I'd love to know your thoughts over the coming days Cheers to you all oh and happy Octoberfest Prost!