I'm sure this has been discussed ad nauseam on here over the years but please humor those of us who've only been on the forum a short time. One request, I don't care if you call the stuff I'm talking about "trub", you know what I'm talking about so please, please, do not go into an academic dissertation about what the definition of "trub" is?
1. Do you dump all your trub from the boil kettle to the fermenter or remove as much as you can?
2. What is the logic behind why do what you do?
3. If you remove the trub, how exactly do you do it? Whirlpool and use a siphon (I assume those using carboys do this)? Careful pour from BK with trub just left behind (for the most part)? Some sort of filter?
I have always just dumped it all in the fermenter and pitched my yeast (using an Ale Pail). I am thinking it might be contributing to (among other factors) astringency in the beer. I read Palmer and he indicates his belief that the hot break does, in fact, contribute to astringency. I am just wondering what the experiences of others has been.
1. Do you dump all your trub from the boil kettle to the fermenter or remove as much as you can?
2. What is the logic behind why do what you do?
3. If you remove the trub, how exactly do you do it? Whirlpool and use a siphon (I assume those using carboys do this)? Careful pour from BK with trub just left behind (for the most part)? Some sort of filter?
I have always just dumped it all in the fermenter and pitched my yeast (using an Ale Pail). I am thinking it might be contributing to (among other factors) astringency in the beer. I read Palmer and he indicates his belief that the hot break does, in fact, contribute to astringency. I am just wondering what the experiences of others has been.