Transfer trub from kettle to FV?

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mickc

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In the past all my brews have been 23/19 litres and I've cooled with a copper coil right after the boil and transferred to the FV. Just started doing smaller batches in a stock pot on the hob and leaving to cool naturally overnight. Obviously I have some trub when it comes to pouring the wort into the FV. Is it worth tossing it all in to the FV, is there fermentible material there, or should I avoid transferring what I can? Thanks.
 
I've always put it through a filter going into the fermenter to filter at least some of it out. I've read others don't & just dump the whole lot in. It'll all settle out in the fermenter whichever you do.
 
There's pros and cons to trub. In my view a very small amount for yeast nutrient is a good idea. Ditch the rest, why spend however long boiling and cooling, to create hot and cold break that precipitates to trub, just to throw it back into your wort?
 
Some trub is beneficial for the new yeast to be introduced but I remove all the trub neither is right or wrong but I prefer to have less trub to have to drop out just a personal thing. Yeast nutrient can be used to replace the nutrient in the trub if you want
 
I do it on the hob and pour it into the FV through a big sieve, works for me, never had a problem in over 200 brews.

BTW if your stock pot fits in the sink, you can cool it by putting the pot in a sinkful of cold water, stirring the wort, and keep changing the water. Can get my temp right down in 20-30mins.
 
mickc said:
In the past all my brews have been 23/19 litres and I've cooled with a copper coil right after the boil and transferred to the FV. Just started doing smaller batches in a stock pot on the hob and leaving to cool naturally overnight. Obviously I have some trub when it comes to pouring the wort into the FV. Is it worth tossing it all in to the FV, is there fermentible material there, or should I avoid transferring what I can? Thanks.
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It is the cold break that is beneficial to the wort but it is not requisite. But both commercial and homebrewers don't worry about the cold break, it is barely visible anyway. As you cool the wort overnight it should be easy to separate the trub, gently pour it into the fermenter and it should be fine
I did a stove topper brew recently and after cooling it in the fridge transferred it to the fermenter, though it looks clear there is still cold break in there.
It is the hot break that will give problems to a finished beer, so it is that you have to keep out.

IMG_1148.JPG
 
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Brewing texts say to leave the hot break behind as it can be "bad" for the finished product. But plenty of homebrewers hasn't evidence (both anecdotal and experimental) that the trub didn't make a difference, or even improved clarity in the finished beer.

So I'd say don't worry too much about it.

Personally I let it settle for a bit, then leave most of the trub behind when I pump the wort into the fermenter. A bit of hot break makes it into the fermenter, but not a lot. All the cold break goes into the fermenter as I use a CFC
 
I prefer to leave it behind and also let it settle before transfer but then I do use Yeast Nutrient all the time and the beer will still clear if you tip it all in but will take longer to clear IMO
 
What gets ignored is the volume of trub and subsequent loss remains largely the same wherever it ends up. If you want to harvest yeast, it's better to leave it in the kettle.
 
I’ve become trub averse of late so for my latest brew I used a siphon to transfer the cooled wort (after leaving it for a couple of hours to settle) to the fermentation bucket. Resulted in totally trub free wort in the FB but a loss of 2-3 litres of wort. The trub/wort mix at the bottom of the boiler was still very loose so I’m thinking there must be a way to recover some more wort from this mess to add to the FB later?
 
When I let my kettle settle I can virtually get all the wort out with very little trub.
My losses are minimal but a small amount of trub is transferred but it is minimal.
The Brewzilla gen4 stops most of my trub and wort is not left behind with a central drain.
When you clean the Brewzilla the bottom plate is full of trub so it does a very good job
 
I operate "all in fair warned"
Nothing makes it into a fermenter Inc wort.

All I do after pitch is run the pump in the kettle mid way through fermentation to make sure doesn't bung up before bottling.
 
At the end of the day allowing trub into the fermenter throws out the BH efficiency as the loss to trub doesn't get included in the final figure. I have posted a few times about the benefit of pouring the remaining trub into a jug letting it settle and retrieving the clear wort to add to the fermenter or saving for yeast starters.
IMG_0608.JPG

Sterilise and either bottle for yeast starters or add it to fermenter.
IMG_0566.JPG


We go to great lengths to get the trub, which carries all the unsaturated fatty acids to precipitate out of the wort. There is simply no reason to carry it over to the fermenter where all it can do is impair the finished quality of the beer.
 
The Baron said:
When I let my kettle settle I can virtually get all the wort out with very little trub.
My losses are minimal but a small amount of trub is transferred but it is minimal.
The Brewzilla gen4 stops most of my trub and wort is not left behind with a central drain.
When you clean the Brewzilla the bottom plate is full of trub so it does a very good job
Click to expand...
I wonder @The Baron do you bag your hops during the boil and remove before transfer? I add my hop pellets directly to the boil that will add significantly to the amount of trub.
 
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