I think Brulosophy has done an exbeeriment like this too and they found that the batch with trub dropped clearer too. Totally wouldn’t expect that but your experiment seems to justify those results as well! Great job and nice work on the edits!!!
Looking back at the Brulosophy experiments, there is some variability in the impact but one article intro says "What was consistently observed in all past kettle trub xBmts is that higher amounts in the fermenter led to reduced lag, more vigorous fermentation, quicker attenuation, and better clarity in the finished beer, all arguably positive." That lines up with pretty much exactly what I saw in these two.
Great comparison video! I haven't seen anyone on YT done this type of comparison. I don't have much experience in homebrewing(I've only done 3 batches of beer so far), but all 3 times I had A LOT of trub in the fermentor, and was "DAMN, why so much gunk, I must have done something wrong..." And to my surprise I ended up with quite clear beers. Thanks for this video, now I will have less concerns about the trub. Cheers!!!
Great video. This may explain why I've been getting less clear beers lately. I'm been striving to get less trub into my fermenter. Cheers Michael in Scotland
Interesting. Moving forward I need to keep an eye on my batches. If it is an issue with my new kettle, I might have to look into using a clarifier like gelatin now and then. My last batch had a chill haze that has not seemed to drop out.
I feel better now. I transfer trub into the fermenter most of the time. I think the trub contains some nutrient that the yeast like and you can see that in the speed increase during fermentation. Keep up the xBmts.
Very interesting! I've always been one for the dump and strain method too. I think I did my best to leave trub in the kettle on my first 2 extract kit batches ever, then saw someone online doing a dump and strain style and that's just so much easier than also cleaning a siphon plus feels efficient for oxygenation. I'll have to try a test like this sometime.
I think I agree with you. I do think I notice more chill haze hanging around in the couple batches I have done with my new-to-me kettle with the ball valve. Transferring some trub into the fermenter does appear to lead to more clear final beer...but there is probably not much good from a LOT of trub.
Good experiment!! Some brewers tall me that drop some hops in the krausen it's useful for the clarification. Maybe your green krausen had the same effect. Cheers from Argentina.
My understanding is that some of the fining agents work by the addition of larger proteins that will will attract smaller proteins so they will get pulled out when the larger proteins settle out. I could see that having an impact here.
Ha! At least somebody thinks I am cool!! I have 3 sons that are in the 19 to 23 age range, but they don't seem to have much interest in craft beer or brewing.
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I think Brulosophy has done an exbeeriment like this too and they found that the batch with trub dropped clearer too. Totally wouldn’t expect that but your experiment seems to justify those results as well! Great job and nice work on the edits!!!
Looking back at the Brulosophy experiments, there is some variability in the impact but one article intro says "What was consistently observed in all past kettle trub xBmts is that higher amounts in the fermenter led to reduced lag, more vigorous fermentation, quicker attenuation, and better clarity in the finished beer, all arguably positive." That lines up with pretty much exactly what I saw in these two.
Great comparison video! I haven't seen anyone on YT done this type of comparison. I don't have much experience in homebrewing(I've only done 3 batches of beer so far), but all 3 times I had A LOT of trub in the fermentor, and was "DAMN, why so much gunk, I must have done something wrong..." And to my surprise I ended up with quite clear beers. Thanks for this video, now I will have less concerns about the trub. Cheers!!!
Glad you enjoyed the video.
its super interesting that the one with the trub got more clearity.
Nice video. My beers with trub in the fermenter have produced clearer beer in the keg too.
Great video. This may explain why I've been getting less clear beers lately. I'm been striving to get less trub into my fermenter. Cheers Michael in Scotland
Interesting. Moving forward I need to keep an eye on my batches. If it is an issue with my new kettle, I might have to look into using a clarifier like gelatin now and then. My last batch had a chill haze that has not seemed to drop out.
I feel better now. I transfer trub into the fermenter most of the time. I think the trub contains some nutrient that the yeast like and you can see that in the speed increase during fermentation. Keep up the xBmts.
Very interesting! I've always been one for the dump and strain method too. I think I did my best to leave trub in the kettle on my first 2 extract kit batches ever, then saw someone online doing a dump and strain style and that's just so much easier than also cleaning a siphon plus feels efficient for oxygenation. I'll have to try a test like this sometime.
Wow, brilliant experiment! I think a balance is ideal, some trub is evidently good for the beer.
I think I agree with you. I do think I notice more chill haze hanging around in the couple batches I have done with my new-to-me kettle with the ball valve. Transferring some trub into the fermenter does appear to lead to more clear final beer...but there is probably not much good from a LOT of trub.
Good experiment!!
Some brewers tall me that drop some hops in the krausen it's useful for the clarification. Maybe your green krausen had the same effect.
Cheers from Argentina.
It is an interesting idea. Maybe the extra hop particles helped to clarify the beer as the hop particles settled out.
talking to yourself as different characters. You're an official youtuber now, lol.
What? That guy had a hat and was wearing eye glasses. Clearly not me!
Maybe more trub proteins lead to more nucleation of the haze causing proteins in suspension?
My understanding is that some of the fining agents work by the addition of larger proteins that will will attract smaller proteins so they will get pulled out when the larger proteins settle out. I could see that having an impact here.
Maybe more-trub got oxygenated from being dumped in the fermenter resulting in faster fermentation?
That could be a factor. It was not the most controlled experiment ever.
I love your channel you're my fathers age but you are so cool at the same time
Ha! At least somebody thinks I am cool!! I have 3 sons that are in the 19 to 23 age range, but they don't seem to have much interest in craft beer or brewing.