General Category > Yeast and Fermentation

Lager Fermentation

(1/2) > >>

dbgmoi:
I just finished a long brew day (10 hours, 2 5-gallon batches) and I've got 6 gallons of American Pilsener in the fridge chilling down to 50F. I read somewhere that its common practice to rack off the cold break before pitching - any advice on pros or cons and whether the trub will cause any flavor issues? I read the recent BYO article that implies trub has little effect on flavor, but I'm not sure if cold break is in the same category.

Thanks!

majorvices:
It's not really necessary IMO, though I used to do it. Side by side batches (one with trub and one sans trub) have lent no discernible difference.

ndcube:

--- Quote from: dbgmoi on November 15, 2009, 11:03:52 PM ---I just finished a long brew day (10 hours, 2 5-gallon batches) and I've got 6 gallons of American Pilsener in the fridge chilling down to 50F. I read somewhere that its common practice to rack off the cold break before pitching - any advice on pros or cons and whether the trub will cause any flavor issues? I read the recent BYO article that implies trub has little effect on flavor, but I'm not sure if cold break is in the same category.

Thanks!

--- End quote ---

I got in the habit of doing it just for yeast saving purposes and it's part of my normal procedure now.  It's not that much extra effort for me.

woody:
I've never bothered before, but I plan to start racking off the trub before pitching on batches that I'm going to save the yeast from

dimik:
I just pour the stuff thought a funnel with a screen, leaving the thrub behind, though I too have not seen any differences in taste between strained and unstrained batches.

Navigation

[0] Message Index

[#] Next page

Go to full version