Fermenter bag

[Hew's Brews]

Has anyone thought of using a bag in their fermenter to help filter out the trub before bottling (if you have a tap at the bottom)? Don't know why I hadn't thought of this before.

 

[AnimatedGIF]

I probably couldn't be bothered to do the additional sanitisation myself. Also, how does that affect the seal on the lid (I appreciate it is a matter for debate as to how important such a seal is)? How fine would the weave/mesh have to be to catch all that kind of stuff anyhow?

 

[MickDundee]

I’d be wary of the fabric sticking out of the FV for the whole of fermentation - wouldn’t any potential contaminants make their way into the FV via the bag?

 

[dwhite60]

I probably couldn't be bothered to do the additional sanitisation myself. Also, how does that affect the seal on the lid (I appreciate it is a matter for debate as to how important such a seal is)? How fine would the weave/mesh have to be to catch all that kind of stuff anyhow?

Looks to me like you'd pull it closed with the string and just toss it in the fermenter then put the lid on. I've though of this,. just never tried it.

I know people do this with fruit when making wine.

 

[Stephenj]

I remember one of my first brews I dry hopped in a hopsock and closed the lid over the string so easy to remove after fermenting. The string had mold growing on it and creeping up towards the lid even after boiling the hopsock and sanitising thoroughly.

 

[dwhite60]

I remember one of my first brews I dry hopped in a hopsock and closed the lid over the string so easy to remove after fermenting. The string had mold growing on it and creeping up towards the lid even after boiling the hopsock and sanitising thoroughly.

Putting this in at the beginning of fermentation I expect you'd have enough CO2 generated to protect it.

Opening a fermenter and thus letting air in to add a dry hop sock I would think riskier.

 

[AnimatedGIF]

Looks to me like you'd pull it closed with the string and just toss it in the fermenter then put the lid on. I've though of this,. just never tried it.

I know people do this with fruit when making wine.

In that case I am not sure how it would filter out the trub as the OP has suggested. I imagine it would simply sink to the bottom and the trub settle on top.
I think I must be missing something.

 

[dwhite60]

The way I see this, after fermentation, if I rack from between the bag and the fermenter wall any larger particles that got in the fermenter from the boil would stay in the bag.

Really, probably more trouble than it's worth. That's why I haven't tried it yet, and probably won't.

 

[MyQul]

I've tried it with a paint strainer bag. It doesnt really work although it does filter some out. How are you brewing AG or Kit as their are a couple of things you can do if you want to minimise trub

 

[dwhite60]

I've tried it with a paint strainer bag. It doesnt really work although it does filter some out. How are you brewing AG or Kit as their are a couple of things you can do if you want to minimise trub

I don't stress on trub. I dump my whole kettle in at the end of boil. Never a problem.

 

[MyQul]

I don't stress on trub. I dump my whole kettle in at the end of boil. Never a problem.

Agree. There's absolutely no reason to stress about trub. It's even food for the yeast. The only reason I minimise the trub in my brews is a)it makes it using the syphon at bottling easier (less risk of trub in the bottles) b) makes yeast harvesting a lot easier.