I just did a small batch, designed to test the effect of trub on fermentation. I'd like your criticism of my process / hypothesis. Maybe it's been done, but I was feeling spontaneous.
Process:
- 2.5 gallon batch: Great Western 2-row, 20 Magnum 13.1% pellets, 15 minute boil, 1.035 OG.
- All new small-scale equipment, just purchased and sanitized.
- Wort was immersion chilled to 60F, and then poured into two 1 gallon fermenters, using the same funnel.
- Funnel aeration was the only method of oxygenation for both samples. Both samples were filled outside, at the same location.
- Equally-weighed 1/2 pack of US-05 dry yeast into each fermenter.
- One fermenter got clear wort, and one got the rest, including some of the trub.
- Sample with more trub got a little extra wort.
- Fermenting at 64F.
Expected Result:
- Both samples begin fermentation at the same time.
Observed Result:
- Faster start in the fermenter with less trub.
Photos (Brewday + 1):
- Both samples, with roused sediment:
- Both samples, with mostly-settled sediment: