Hot & Cold Break Removal
Posted: Fri Jan 15, 2016 1:28 pm
I've read some conflicting things about wether or not it's a good idea to let break material and trub in general into the Fermentation Vessel.
Some say the material may help the yeast in some ways, the brulosophy experiment showed a slight preference for more trub, but I've also read that German brewers tend to remove it.
I wanted to get your guys opinion on it - do you bother to skim the hot break and rack off as much trub as possible, do nothing, or take it a step further and cold crash your wort and rack off the trub before pitching (Bryan, wasn't this your method?)?
Previously I haven't concerned myself much with it, although last brew I left close to a gallon of trubby wort in the kettle (more than usual for me) in an attempt to bring less stuff in the kettle. I'm thinking next batch I may brew a larger batch size, transfer it all into a carboy, then cold crash it overnight before racking into my corny for fermentation.
Some say the material may help the yeast in some ways, the brulosophy experiment showed a slight preference for more trub, but I've also read that German brewers tend to remove it.
I wanted to get your guys opinion on it - do you bother to skim the hot break and rack off as much trub as possible, do nothing, or take it a step further and cold crash your wort and rack off the trub before pitching (Bryan, wasn't this your method?)?
Previously I haven't concerned myself much with it, although last brew I left close to a gallon of trubby wort in the kettle (more than usual for me) in an attempt to bring less stuff in the kettle. I'm thinking next batch I may brew a larger batch size, transfer it all into a carboy, then cold crash it overnight before racking into my corny for fermentation.