Hi all, I BIAB, and have been trying to identify the source of my excessive trub with no luck. I used to use a paint strainer as a hop bag, but found that the bag would become so clogged with hop gunk that no wort was passing out of (and therefore presumably into and through) the hop bag. At this time I was getting a lot of trub, but pouring it all into the fermenter anyway. Since then I have moved to throwing hops straight into the boil, and I have also started using Brewbrite and trying to siphon clear wort and leave the trub behind. I slow hoist the BIAB bag, and do not squeeze (ie just let it dribble). I use an immersion chiller after boiling, whirlpool and let settle for about 30 minutes before siphoning. I have not been able to develop a trub cone, it just sits flat on the bottom, although I have read that this can be because of the rounded bottom of a keggle. The result has been 5-6L of trub being left behind from a 20L post boil volume, which is way more than other appear to have (based on my trawling of the forums). On average about my recent recipes have been using about 80g of hop pellets. My deductions below; Contributors to the trub: - Hot break - Cold break - Grain flour - Hop material Possible causes: - Fine crush making it through BIAB bag - consequence of BIAB, could double bag? - No longer using hop bag, but I figure 5-6L of trub is excessive for hop material. - Using too much brewbrite - I have heard that this is possible, but not seen any evidence. I use 4g per brew at present. I don't know if it's possible to tell different types of trub from a photo, but photo attached anyway. Short of just pouring the trub into the fermenter, or brewing larger batches to compensate for the trub loss, I'd appreciate any suggestions as to how to reduce trub with BIAB.