Well, on my second batch now. Yet another ipa, lol. It's all I seem to like anymore.
Couple questions for the group:
When you transfer your chilled wort to Vessi, do you strain the trub then or just pour it all in?
Do you pitch your yeast once the wort is in Vessi, or in your brew kettle once its chilled?
I chill the wort and transfer to Vessi, and filter some of the trub as I do that with a nice stainless steel cylindrical filter, and then pitch my yeast starter. The only thing I don't like about that is how fast the strainer fills up with trub (which is mostly hops I think) and then how long it takes to drain. So I'll probably stop doing that and just purge the trub with the SRS.
When do you wait until starting your SRS purging process?
I wait at least a week just so I don't dump out the yeast but I do wonder if leaving the trub in longer is bad or good. I think the documentation says to wait until the fermentation stops, then start purging but I wonder if you wait to long if that can cause off flavors in the beer. Kinda like letting a tea bag seep to long syndrome.