Too much trub in the FV

[Martybhoy]

I brewed an Amarillo pale ale on Sunday and all went well. Mostly .

I cooled and whirlpooled the wort before transferring to the FV. And ended up with loads of trub in it, which I'm normally good at keeping out. Perhaps the 90g flame out hops made things difficult.

Anyway, the wort is fermenting nicely but there's a heck of a weird taste from it. Kind of bready, or like hot barley (think freshly mashed grain smell).

Is this likely down to the higher than normal volume of trub? I also added 1tsp of protafloc instead of my usual 0.25tsp.

 

[Braufather]

Don’t think it’s down to trub, I regularly take quite a bit over with no ill effects. Brulosopgy did a test on it and if anything it improved fermentation in their case.

 

[Covrich]

How much trub are we talking here? quite a bit of trub shouldn't be a problem normally how many inches on the FV?

I wouldn't expect a fermenting wort to taste great.. Although i don't tend to taste them at that stage.

 

[Martybhoy]

It's less than 2 inches of trub which I don't think is too much, and I know it'll reduce over time anyway .

I can't recall tasting a fermenting brew, so maybe I'm just not used to what to expect .

 

[Metacomet]

I BIAB and get a fine crush when I order my grains, so I always have a lot of trub.
I used to try and leave most of it behind in the kettle, but now it just all goes straight into the FV, where it's easier to leave behind after it's cold crashed.
I don't believe it has any ill effects on the beer.

 

[Leon103]

why would you taste the fermenting wort? leave it do it's thing for a couple of weeks and then give it s little taste

 

[Ciaran12s]

My recent brews I done quite well in keeping the trub in the kettle, or so I thought. The wort was clear as bell as it drained out. Looking at the full fv afterwards though there was about 2 to 3 inches at the bottom. By the morning it all settled to half an inch or less. I've never noticed any off flavours from it though.

 

[Martybhoy]

I don't actually know why I tasted the fermenting wort. I don't normally.

But having done so, it was nothing like what I was expecting. I'll wait two weeks as normal then see where we are.

 

[Dutto]

I brewed an Amarillo pale ale on Sunday ...............

Er .... the Post is dated Tuesday!

I have to confess that I can't help you with your problem ...:wave:... for the simple reason that I have NEVER tasted fermenting wort after only TWO days!

 

[Norfolk79]

Er .... the Post is dated Tuesday!

I have to confess that I can't help you with your problem ...:wave:... for the simple reason that I have NEVER tasted fermenting wort after only TWO days!

Same here, although when I first started with kits I would have a quick taste whilst taking the gravity after a few days when the fermentation appeared to have slowed.

 

[BeerCat]

I used to suffer loads of trub when doing BIAB. I now recirculate the wort through the bag and drain it all into a bucket. Then clean the boiler and add it back.