Fermenting on trub!

[tigertim]

Hi guys,

Having checked on my AG brew, it seems there is a layer of trub at the bottom of the fermenter underneath the yeast cake which evidently transferred over from the boiler.

Is this likely to have affected the overall flavour of the beer and would it be advisable to transfer the brew to a secondary before kegging, or will carefully transferring to the keg when fermentation is over be sufficient?

Cheers! :
T.

 

[Wez]

My own personal opinion is that it'll be fine, i tend not to mess with a beer once it's in the FV on the basis that the more it's messed with the more likely it is to get infected.

Some people swear by going to secondary - i just don't bother :thumb:

 

[tigertim]

Cool - thanks for that.
Coincidental that it happens to be the path of least effort too, which suits me fine

 

[damfoose]

Im now in the habbit of bung it in the FV and if their is any trub in their leave it , Let it ferment for about 10-12 days then transfer to a secondary with a pint of made up gelatene in it , I have found this is working wonders for giving me nice clear beer seeing as i dont have the luxury of a cool / cold place to ferment in at the moment which in turn helps the yeasties to drop out of suspension.