Wed May 21, 2014 7:28 pm
Trub that is in the carboy or trub being sucked up into your bottles or keg? Trub in the carboy shouldnt give you a ton of off flavors unless there is a lot of dead yeast and the wort is sitting on that stuff for extended periods, then autolysis can occur. Trub sucked up into your kegs and/or bottles add extra protein that can oxidize over time etc... I used to get a lot of trub in my carboy before I used a wort chiller and siphoned the beer from the kettle to the carboy carefully. I used to just dump it through a funnel. Also before I used a hop spider for hops additions in the kettle. Both of these technics I learned on this site and have made my beers clearer and easier to manage at bottling.
https://byo.com/build-it-yourself/item/ ... r-projects
Jason.
tap:Alesmith IPA
carboy:Sour Blonde, Rye Saison w/Brett
bottld: Tripel A,Tripel B,Sour Blonde,Hef, Saison w/Brett
OnDeck:Brown Ale
Longtermferm:
"They think I do not know a buttload of crap about the Gospel, but I do!,"Nacho