TRUB

[fisherman]

Hello lads,
After I have mashed then sparged, boiled and cooled in the boiler, I drain slowly into the fermenter I have clouds of what I think is TRUB is this normal. When the yeast brings it to the top I do skim it with the back of a large plastic spoon. Is this TRUB and is it harmfull to the finished beer. When the fermentation gets fully going it seems to go away. What do you advise.
Cheers
fisherman

[pas8280]

Hi fisherman it could be trub and it won't harm your finished beer, one tip is to leave the hops to settle for 30mins or so before slowly draining the boiler the hops will act as a filter screen for the trub, any that does get into the FV will drop to the bottom when fermentaion has finished there is no need to skim it off
Admittedly the 30min wait adds to the brew time but in my opinion its worth it

[196osh]

You will have no issue with trub the majority of people who use counter flow or plate chillers will end up with all of their trub in the fermenter.

You can skim. But there is no need to really.

[fisherman]

Thanks lads,
I do let the boiler rest for 30 mins or so after the boil. I think I will make a new hop strainer for my bruheat boiler. Trub does look really shocking in the bottom of the boiler with the hops I cool with a copper tubed wort chiller sterised in the boil. Brewing is a cheap hobby and if things go well what a reward a nice pint. If things go wrong it's still fun.
Thank you both for the advice
Cheers
fisherman

[Capped]

I use a CFC and end up with vast amounts of trub in the collection vessel. I then let it stand for three or four hours to let it settle out. Then I let it flow from that vessel,from a height,into the FV whereupon it receives a good aeration. Lots of trub gets left behind in the collection vessel but as it nears empty it's impossible not to carry lots of it over to the FV without losing an unacceptable amount of wort. It's not a problem and I don't bother skimming the stuff off the fermenting beer. It all ends up at the bottom with the yeast when fermentation is over. My ales come out crystal clear and as far as I'm aware don't suffer for the presence of trub. I've heard it's a good source of yeast nutrients anyway,though I suppose you can have too much of a good thing.

[Naich]

I recirculate the first few litres of wort back into the boiler. This keeps most of the gunge in the boiler, on top of the hop bed filter.

[Brotherton Lad]

Agreed, most will stay in the boiler. Most of the rest will stay in the FV. The fraction left will settle out in the keg or the bottle. I've never heard anyone say, "There's too much trub in the glass". It's not as if it's homeopathy.