Author Topic: Lots of trub  (Read 931 times)

Offline jaftak22

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Lots of trub
« on: July 27, 2015, 01:11:57 AM »
So I dont normally brew IPA's just because they are so abundant where I live. But I decided to brew one last week. I used about 4 oz of hop pellets and like every other batch I just throw them in. Buying bags just seems like another expense I don't wanna deal with but I think I will.

Anyways I threw in a whirlfloc tablet and damn if there wasn't a crabload of trub that made its way into my carboy. This guy has like 3 inchs of trub in the bottom. Once fermentation is over the recipe said to dry hop for about 14 days.

My question is about potential off flavors. I don't hardly if ever do a secondary and won't for this one if it isn't necessary. Won't all those extra hops from the boil give it some sort of off flavour? It also seems like 14 days is a long time to dry hop.

Offline brew inspector

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Re: Lots of trub
« Reply #1 on: July 27, 2015, 01:22:05 AM »
Never experienced any off flavors from hop debris. 14 days does seem like a long time to me as well. Most of the flavor and aroma are attained in about 4 days.

Offline JT

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Re: Lots of trub
« Reply #2 on: July 27, 2015, 01:50:41 AM »
Never experienced any off flavors from hop debris. 14 days does seem like a long time to me as well. Most of the flavor and aroma are attained in about 4 days.
+1.  4 days is my standard as well.

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Offline jaftak22

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Re: Lots of trub
« Reply #3 on: July 27, 2015, 02:06:43 AM »
So what would be the benefits if any for leaving them in that long? Say the beer is 14-21 days from brew day and you then dry hopped for 14 days?

Offline a10t2

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Re: Lots of trub
« Reply #4 on: July 27, 2015, 02:20:03 AM »
Some brewers say that longer contact time extracts vegetal off-flavors. I'm on the fence on that one, but there's certainly no benefit to dry-hopping longer than a week or so.

And 14 days from pitching is already too late to dry hop. Everyone has there own techniques, but I don't think any brewers wait a full week after fermentation wraps up.
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Offline jaftak22

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Re: Lots of trub
« Reply #5 on: July 27, 2015, 03:06:25 AM »
Some brewers say that longer contact time extracts vegetal off-flavors. I'm on the fence on that one, but there's certainly no benefit to dry-hopping longer than a week or so.

And 14 days from pitching is already too late to dry hop. Everyone has there own techniques, but I don't think any brewers wait a full week after fermentation wraps up.
Why does it not do anything to dry hop 14 days after pitching?

Offline a10t2

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Re: Lots of trub
« Reply #6 on: July 27, 2015, 03:17:06 AM »
Why does it not do anything to dry hop 14 days after pitching?

If the goal is an aromatic, hoppy beer, a week of unnecessary aging is counterproductive. You'll run into brewers who dry hop just before fermentation ends, just after, or a few days after, but not a week. And if fermentation of a <7% beer isn't done by day 7, you have yeast problems.
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Offline jaftak22

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Re: Lots of trub
« Reply #7 on: July 27, 2015, 03:28:41 AM »
Why does it not do anything to dry hop 14 days after pitching?

If the goal is an aromatic, hoppy beer, a week of unnecessary aging is counterproductive. You'll run into brewers who dry hop just before fermentation ends, just after, or a few days after, but not a week. And if fermentation of a <7% beer isn't done by day 7, you have yeast problems.
Ok. That makes sense and I just don't really do IPA's. So I brewed three days ago and it looks like fermentation is windi g down. The Krausen just started to fall this morning. If it stays the course it is now day 6 or 7 would be the day to start dry hopping.

Here is the other question I have. Does it benefit to dry hop in a secondary? I always was under the impression that it's better for the beer to sit on the yeast as long as possible.

Offline gymrat

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Re: Lots of trub
« Reply #8 on: July 27, 2015, 10:55:09 AM »
There is no benefit to sitting on the yeast for a long time. In fact it  used to be detrimental, this is why brewers used to secondary, some still do. I have a conical, I like it because as soon as primary fermentation is over I can drop the trub out from under my beer. Even if I don't drop the trub out there is less trub in contact with my beer. I strain my hops out as soon as I finish my boil.

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