quick question I’m not sure I’m doing it right. When are you guys dumping yeast and turb from your conical fermenter I’ve been waiting for the end of fermentation and after D rest I dump the cone until it runs clear and then I lower my temperature setting to clear the beer Would you recommend otherwise? How is it done in the pro level brewery ? Thanks Matt
“More on dumping trub from a Chronical Ss Michael October 25, 2014 19:37 Since you have the ability to dump the Trub, it is always best to dump it early in the process. Trub, as you may already know, is composed of protein, hop grit and other adjuncts that didn't get left behind in your kettle. As such, there's really nothing beneficial for leaving it behind to come in contact with your wort/beer. A commercial brewery will dump trub on a day two of the fermentation generally.” https://ssbrewtech.zendesk.com/hc/en-us/articles/202956495-More-on-dumping-trub-from-a-Chronical Cheers!
On a related note, because I'm doing 10 gallon batches in a 20 gallon fermentor, I realized early on when I first starting using it that the trub layer always seems ot settle just below the sample port, so I don't even bother dumping and just keg from the sample port. If I wanted to harvest yeast or started doing larger batches, suppose that would change.
On a homebrew scale, you will be fine with waiting until after fermentation. I’ve done a few batches in my conical where fermentation will go 7-10 days, including d rest, then will lower 10F per day and drop trub each day x4 days then transfer out top port. Although I did a NEIPA like this and it came out a bit too clear and low on hop character. I think such an aggressive cold crash and dump dropped out a lot of hop oils. For my next NEIPA will be doing a soft crash to 40F overnight then transfer out top port w/o dumping trub. Depends on beer I guess. A brighter beer you can cold crash and drop trub more aggressively. Want a hazy saison or ipa? Perhaps an overnight soft crash and transfer is the way to go.
Commercial breweries drop trub early because of hydrostatic pressure with large volume results in yeast autolysis.
