Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by sn00ky, Jun 1, 2018.
Perfect, nice and simple!
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.
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 .
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.
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.
Perhaps I will! Just noticed your location. Perhaps PM me your address?