To Trub or not to Trub.
I get mixed reactions and mixed opinions when I suggest leaving trub in fermenter. No one has conclusive evidence it seems. Reading gordon Strong's opinions just emphasised the debate still rolls on.
When using pellets I get a shed load of trub when using hop flowers I get feck all trub in comparison.
yesterday we trialled our new 1-gallon brew setup and while we are in trial / experimenting mode as usual we decided to have a test...we split the batch leaving most of the trub in one fermenting jar while........... on the topic who has opinions / evidence of whats best.
I will take the bottles to a meet up to check if anyone can tell the difference between the trub ferment and the other one..
se pics below as usual 12 hours in...... fermenting away as expected
other pics are our 1-gallon brewery setup ;)
Do you see any advantages to it?
yes.... the trub is powerful yeast nutrient and im sure there may be other upsides maybe body differences..... cant find evidence of downside.
Ive used this method in many fine brews, this is the first time to trial with and without. I will be monitoring fermenting times, activity levels and will take daily pics. The yeast was pitched and active before splitting the batch, both are fermenting well.
I will try to have as many blind tasting sessions at different meet ups when its 'cooked' next month :)