Is that everything that dumped from the cone or is that yeast rinsed out from the trub?
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I find homebrewers who come into a brewery and think they know more about brewing beer than the head brewer extremely annoying and far too common.
4. Brew 1.25 gallon batches if you're going to have a bunch of trub. Lots of hops and certain grains cause create tons of trub. I brewed two batches a couple days ago (old ale and gruit) and one had tons of trub the other barely any. If you suck up a ton in your siphon I usually fill my gallon jug to the top and put in the fridge overnight. The next day rack off a gallon of clean wort into a new jug.
I think the problem is two fold.
1 - various manufactures
2 - nobody wants to put a number on it and accept the liability.
I won't go over 3 volumes with standard long/short necks and bombers.
I've also never heard of Giga. Looks like most of their yeast is cultured out of bottles/cans of commercial beers.Why do you say that?