The layer of sediment that accumulates on the bottom of the fermenter during fermentation.

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1answer
229 views

Cold and Hot Break

OK I have been brewing for over 2 years, and have cranked out around 40 batches. Trying to really hone in my process and improve the quality of what I make. I am literally reading (and re-reading) ...
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2answers
1k views

How do you avoid disturbing sediment when moving your fermenter to rack or bottle?

When it's time to rack or bottle, do you have to move your fermenter? For instance, my fermenters sit in the closet of my office room until it's time to rack or bottle, at which point I move them to ...
8
votes
3answers
2k views

How many times can yeast be reused?

A good yeast sample can be retrieved, stored & reused regularly across brews. Is there a limit to the number of generations a sample can last? I've heard that after so many generations a strain ...
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6answers
7k views

Is it possible to bottle condition without sediment?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
6
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1answer
488 views

Can marmite be made from brew yeast leftovers?

If you don't know what marmite is you can stop reading now. A friend of a friend reckons you can make marmite from the yeast leftovers of your brew. Does anyone know how to do this? Any one have a ...
5
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1answer
112 views

How might trub effect taking original gravity?

For the beer that I brewed this past weekend, I finally remembered to take an Original Gravity reading. Unlike my previous last three attempts, I actually had a little more than my target 1 gallon, ...
5
votes
1answer
817 views

Cleaner wort out of the Kettle

What are the benefits of completely seperating hot debris, hot break and cold break from the wort? Getting these things out of the wort and putting nothing but clean and clear wort in the fermentor ...
4
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1answer
177 views

Off flavor/odor from cold break

On page 63 of Brewing Better Beer, Gordon Strong says, Some of the cold break material can actually help the yeast, but too much can contribute off-flavors. I can attest to both of these. A ...
4
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1answer
125 views

Are there any particular steps to fixing a batch of beer with extra trub / hot-break, or should it settle (as best as possible) on its own?

I made a silly mistake using a wine degasser to aerate my wort. After cooling the wort I aerated in the brew-kettle, with trub/hot-break still present, rather than racking to a carboy before ...
4
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1answer
522 views

Small batch size brewing trub issues

Five gallon batches generate a certain amount of trub in the fermenter. However, its a relatively small percent of the total batch. I am interested in trying some 2 gallon maybe even one gallon ...
4
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3answers
1k views

Lots of trub affecting specific gravity readings?

I'm in the process of making a pretty big pumpkin beer, and just transferred to secondary. There was an incredible amount of trub -- probably 1.5 gallons out of a 5 gallon batch. I guess it was a ...
3
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1answer
546 views

Avoiding trub in bottles post primary fermentation

I've got a batch that's been in primary for about a week & I've hit my desired FG. While taking the gravity measurement, there's a lot of trub from hop pellets floating around (despite using a ...
3
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1answer
172 views

Does trub effect your gravity reading?

took a gravity reading today at the end of the transfer from the kettle and there was quite a bit of trub in the cylinder, like the whole flip'n tube. so would the trub hold the hydrometer up and give ...
3
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1answer
437 views

Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation

Typically, when I transfer my wort from the pot to the bucket/carboy for primary fermentation, I like to use a very fine knit mesh reusable grain bag to catch all the hops, and other trub that has ...
3
votes
1answer
197 views

What are the effects of transferring a mash before lautering?

In my latest batch I ended up with a stuck mash due to me mis-assembling the false bottom. To solve this, I transferred the mash to a bucket, fixed the false bottom, put the mash back in the MLT and ...
1
vote
1answer
68 views

When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?

I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...