Trub filter

[keat64]

Looking at my first AG, the FV seems to have a lot of crud in the bottom.
Certainly a heck of a lot more than i've ever seen from a kit.
I take it this is known as Trub.

Which got me thinking, does anyone filter?
Aquatic filter floss comes in various grades, i guess even a course grade would filter a lot of crud when decanting to the FV.

 

[clibit]

I've no idea what aquatic filter floss is, but some people use paint strainer bags. I just let the crud settle. It's only crud, at the end of the day.

 

[keat64]

It's for filtering fish tanks.
I was thinking along the lines, that more crud = less beer and more chance to get it in the secondary/keg.

 

[clibit]

It's for filtering fish tanks.
I was thinking along the lines, that more crud = less beer and more chance to get it in the secondary/keg.

I don't think you get less beer, it surely just lifts the level in the FV, water displacement theory, but there is potentially more chance to get crud in the keg or bottles, if you don't siphon the beer off the crud effectively at the end of fermentation. At some point or other, we all need to leave the crud behind. But there will be crud at the end of primary fermentation whatever we do, so we just need to siphon carefully. That's my view, but i can understand the desire to limit crud from the outset.

Can I just type crud once more please? Thank you. :thumb:

 

[keat64]

You crud, but i think that might be taking it a step to far. :whistle:

 

[keat64]

I suppose any hop trub would help to influence the taste/aroma ?

 

[Slid]

I was initially distressed by the extra trub (US = TROOOOB) from AG, but since it compacts down after 2 weeks, it is just part of the fun.

To avoid it, I think a Lautering Tun is required?

The basic idea, as I understand it is that if you filter out the white looking crud through the spent grains for an aspecified time, this makes the problem invisible. Whether this yields you any more beer at the end, I am not sure, but suspect there must be some incremental benefit. Surely?

I understand the crud to be protein-like deposits and wonder in odd moments whether these might have been sought out as a food source at certain times.

Like, is this what marmite is, for instance?

 

[McMullan]

Crud is good for yeast. Don't fear it. It won't harm your beer.

 

[ManseMasher]

I've no idea what aquatic filter floss is, but some people use paint strainer bags. I just let the crud settle. It's only crud, at the end of the day.

Sounds like something SWMBO wears on holiday (not a sight for the faint hearted....)

 

[HisDudeness]

Like, is this what marmite is, for instance?

Only one way to find out, crud on toast anyone yum yum! :mrgreen:

 

[McMullan]

Only one way to find out, crud on toast anyone yum yum! :mrgreen:

:hmm: Marmite? Toast and tea? I'm in.

 

[McMullan]

I don't think you get less beer, it surely just lifts the level in the FV, water displacement theory, but there is potentially more chance to get crud in the keg or bottles, if you don't siphon the beer off the crud effectively at the end of fermentation. At some point or other, we all need to leave the crud behind. But there will be crud at the end of primary fermentation whatever we do, so we just need to siphon carefully. That's my view, but i can understand the desire to limit crud from the outset.

Can I just type crud once more please? Thank you. :thumb:

We are traveling in the footsteps of those who've brewed before…

Oh when the CRUD,
Goes marching in,
Oh when the CRUD goes marching in,
I want to be in that beer,
Oh when the CRUD goes marching in...
CRUD! CRUD! CRUD!

 

[clibit]

Wadda we want?! Crud!

Where do we want it?! At the bottom!

 

[McMullan]

[ame]https://www.youtube.com/watch?v=zNHTqikczLg[/ame] :lol:

 

[Covrich]

You can help reduce it a bit using various methods but don't worry too much about it..

After fermentation is you can crash the temp (this time of year offers some benefits I guess) you can get it to compact a bit anyway

 

[GHW]

:hmm: Marmite? Toast and tea? I'm in.

I did taste my oatmeal stout trub/crud and it tasted remarkably like marmite.

I'm one of those people that neither love nor hate marmite. Don't mind it but wouldn't go out of my way to slather my crumpets with it.

 

[McMullan]

I did taste my oatmeal stout trub/crud and it tasted remarkably like marmite.

I'm one of those people that neither love nor hate marmite. Don't mind it but wouldn't go out of my way to slather my crumpets with it.

I love it on crumpets with lots of butter. Crud on crumpets. Waste not, yeast are surprisingly nutritious. Apparently, there's a massive global trade in the stuff.

 

[clibit]

I love it on crumpets with lots of butter. Crud on crumpets. Waste not, yeast are surprisingly nutritious. Apparently, there's a massive global trade in the stuff.

Crudpets. :thumb:

 

[GHW]

I love it on crumpets with lots of butter. Crud on crumpets. Waste not, yeast are surprisingly nutritious. Apparently, there's a massive global trade in the stuff.

I have no idea if you are pulling our collective legs or not.

if it's true I could be sat on a fortune as my brews produce enough trub to cancel the uk budget deficit

 

[AdrianTrace]

You could try dipping various small and sliced veg in the crud - real crudités :grin:


And I'm outta here...:whistle: