Trub vs no trub

[sn00ky]

No rinsing or washing, just swirl it up in fermenter to loosen then pour about half the yeast cake into a sanitized mason jar.

Perfect, nice and simple!

 

[J A]

The main reason I like to go with as little trub as possible is for yeast harvesting. I like clean healthy slurry for the next batch. I'm currently on my 12th generation of wy2124, still going strong.

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.

 

[NIGHTSKY]

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 .

 

[sn00ky]

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.

 

[Hawkbox]

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.

 

[sn00ky]

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