dctrud's Attempts to Make Beer

[dctrud]

First brewday after a 6+ year gap was two weeks ago, with bottling happening today, and I'm looking forward to trying the result in a few more weeks. Starting from scratch equipment wise after a transatlantic move, and limited myself to ordering <£75 of stuff to begin with. Only ever brewed small batches in the kitchen when I was in the US, and sticking with that now. Gas hob in the house we just moved into has a big wok burner, though... which is handy.

Decided to get back into it with a ~10L BIaB SMaSH of Golden Promise and EKG. Pleasantly surprised with how smoothly things have gone so far. Ended up with less wort, and more trub, into the fermenter than I wanted but it seems to have turned into reasonable looking and hoppy beer. Managed to avoid making too much of a mess both days!
Cheers

 

[dlowe1992]

Welcome back! Looks a great colour..
I usually find I end up with a lot of trub in the fermentor… there seems to be a school of thought it’s no bad thing for the fermentation, especially as it all settles out given enough time

 

[Twostage]

Yes, trub isn't evil. There's a few of us on here that ferment in the same vessel as the boil so all of the trub is in there

 

[The Baron]

Welcome to the forum

 

[dctrud]

Four weeks since brewday, so time to open a bottle and try it.

Pretty pleased with how it has turned out. Bit hazy after chilling, but it tastes alright. Quite strong floral / honey notes, but enough earthy bitterness to balance it out. Not far off how I hoped a SMaSH with a boat load of EKG hops would turn out.
Will try something a bit more subtle next... Cheers

 

[foxy]

Ended up with less wort, and more trub, into the fermenter than I wanted but it seems to have turned into reasonable looking and hoppy beer. Managed to avoid making too much of a mess both days!
Cheers

Contrary to some of the replies I am a believer in keeping trub out of the fermenter.
Trub contains boiled-out iso-alpha acids, fatty acids, and non-desirable proteins. You don't want these in the beer for purposes of clarity and stability, chill haze, taste, etc. This is why you want a good vigorous boil, a hot break, and a cold break. While a little cold break may be beneficial to the yeast it isn't a necessity
Bringing trub into the fermenter defeats what you have accomplished in the boil.
The first taste of any beer is with the eyes.
https://www.themodernbrewhouse.com/trub-seperation-why-and-how/