Trub vs no trub

Discussion in 'General Brewing Discussions' started by sn00ky, Jun 1, 2018.

  1. sn00ky

    sn00ky Active Member

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    Perfect, nice and simple!
     
  2. J A

    J A Well-Known Member

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    Nothing wrong with that line of thought. I tend to just pitch on the whole mess from one batch to the next for a time or two. If I'm not going back into the same fermenter or if it's just a massive overpitch, I take off enough trub to make a starter for another batch. Only time it doesn't work is with dry-hopping. I tend to run my IPA after my dry-hopped Pale and there's a little contribution from the leftover hop material. Not enough to change the flavor profile too much.
     
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  3. NIGHTSKY

    NIGHTSKY New Member

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    Lov this Post really interesting about Full Trub ferment ....please update us on taste test....would a Fast Fement create more fruit favours ?. Me thinks some trub is a good idea for the yeast .
     
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  4. sn00ky

    sn00ky Active Member

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    Can't comment on the flavors, but so far I am convinced the trub definitely creates a faster startup and more vigorous fermentation. I haven't taken an samples yet, but will maybe tonight to see how they are doing.
    I ramped temperature up to 70 yesterday to help finish up.
     
  5. Hawkbox

    Hawkbox Well-Known Member

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    I use the 60L or whatever rubbermaid totes for my main grain storage, plus whatever I can scrounge from garage sales for specialty grains. I'm planning a brew Wednesday evening with some friends if you want to drop by and check out my ghetto rig.
     
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  6. sn00ky

    sn00ky Active Member

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    Perhaps I will! Just noticed your location. Perhaps PM me your address?
    Thanks!
     

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