I give most beer styles long enough in the fermenter to sediment the vast majority of yeast/trub. What's left to sediment in most cases is only a tiny layer of yeast which is drawn out in the first pint or less. I just like limiting O2 exposure any way possible, and I can start carbing as I do this as well. Lots of ways to do things is the theme here.
Ok, makes sense, I'm new to all this and I'm trying to get all this stuff straight in my head. I appreciate the answer!
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No problem, we're happy to help anytime. Good luck and welcome by the way !
Thanks! I've learned a lot already and everyone's been helpful! Lots of great information!
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