Gotta quick question about a batch I just brew

What is the gravity of the beer you put in your carboy? What was it supposed to be? If it is higher than expected, add some water.

You can't go wrong with a bigger kettle. A 10gal kettle is good for 5-6gal batches with a gallon left behind as trub.

 

The battle of trub vs. homebrewer. Whirlpool stands. Strainers. Molecular extraction. Modern day wizardry.

I don't have a great answer. I brewed my first batch in march 2012 and I still battle with trub into the primary.

The easiest thing I've found is throwing everything into a bucket lined with a paint strainer bag (all sanitized of course) and then pull the bag out with sterile/sanitized gloves and let it drain without too much squeezing. Discard bag contents, clean bags and repeat. (If your worried about it).

This being said ( I don't know the link) but I saw a guy split a 10 gallon batch. 5 gallons as trub free as possible and 5 gallons as much trub as you could imagine. The trub freer version didn't taste as good as also took longer to clear in the keg. YMMV.


I think the moral of the story is that you are worried about trub transfer and that I love using ---> ( ) 's.

 

Yeah, if you have -5- (oops mean 4) gallons at 1.070, then add 1 gallon of water (presumably 1.000) then your gravity will end up around 1.056

 

It depends on what you'd like at this point. You can leave it alone and have less beer with a higher gravity than what is planned. If you want this beer to be close to the recipe, then I'd add about a half gallon. It's not too late since you've just pitched your yeast. If you are on city water, then you don't need to boil/cool first because it should be sanitized water. You'll also add a little more water with you boil your priming sugar into solution, but that amount may just make up for the displacement of the trub that you'll leave behind.

 

if adding water to fermenter you'll want to remove the chlorine and chloramine by sending through a carbon filter then you'll definitely need to sanitize the water by boiling for about 5 minutes + 1m for every 1000ft above sea level.

 

definitely an interesting read
http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

 

I've always wondered about that as well - What a great article!

 

Just think of it in terms of sugar points. Gravity is read in terms of potential sugar per gallon. If you're going to add water and thin out your beer, you need to brew a condensed beer. It's just like Campbell's condensed soup. If you boil off a bunch of gallons, you have a stronger reading of sugar. If you add a bunch of water you have a weaker reading of sugar.

How big did you say your boil kettle is?

 

You def need a bigger kettle...10 gallon kettle would be a minimum for 5-gallon batches.