Just read this trub vs no trub in the fermenter experiment
http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/
Its really interesting. Any opinions?
interesting alright, his trubby beer was slightly clearer and nicer.
I generally don't fuss to much with trub. If it's there it's there.
My only concern is whether there's enough of it to block up the tap ;)
Rarely remove trub and never have an issue. Read a lot of articles and the jury is still out. Gordon strong recomends takiing off trub but suggests it doesnt make a huge difference in short term so if going to rack off to secondary may not be an issue.
In Weihenstephen yesterday they described us their whirlpool setup and suggested its very important that they remove their trub but we got the feeling it was due to processes further down the line. He the ( master brewer) suggested there MAY be some off flavour can devellop but its mainly down to processing that they remove trub, in addition he made it clear that the local farmers pay a lot of money for the waste product from the brewery, so trub, yeast and spent grain makes munich oone of the best pork knuckel region...well fed animala :)