I’m sure many of you have seen this already…
and I’m curious to know what specifically is it about the trub (or lack thereof) that matters at all during fermentation.
Is Marshall on these boards?
i’ve also found it has no perceivable negative impact.
i also have not noticed a negative impact either. Only time i limited the amount of trub is when i plan on re using the yeast
No issues with trub here.
I don’t sweat the trub so much, but I don’t dump the whole works in. That was a good read and really just goes back to not getting too far into the weeds.
Never really worried too much, but I do have a false bottom on my main brew kettle and a side pick up tube on my second boil kettle. So maybe my argument that I did that to keep the hops out was only partly true (I harvest my yeast, so that was my original conscious thought)…
A little break material transferred to the fermenter is ok. A lot is not desireable. I use a keggle with no screen inside and run off via ball valve through a sanitized fine mesh kitchen strainer. As hop debris and break material begin to coat the inside of the strainer, I roll it around, NOT shaking it, to get the remaining wort in the strainer into the bucket fermenter. Then I shake the remaining film of detritus into a garbage can without contaminating the strainer, replace it over the bucket and continue the run-off, repeating as many times as needed. Some folks prefer using a china cap. It removes the hop pellet material and a majority of the break material, and is simple and easy.
http://www.howtobrew.com/section1/chapter9-1.html
http://morebeer.com/brewingtechniques/library/backissues/issue1.4/barchet.html