Chunky trub

[matchu]

Hi - i'm a quiet reader most of the time! h34r:

I've done two things that i don't usually do -
I didn't boil my whirlfloc tablet for very long,
and i ground my grains very fine in the hope of finding some more efficiency - i biab and the crush from lhbs wasn't very convincing so i blended them a little to get a more floury crush.

and my trub looks very interesting...

beer tastes fine - but is this excessive protiens or whirlfloc at work?

I want to wash the yeast and get a starter from it - any advice?

edit: attaching takes two clicks! oops!

 

[BKBrews]

Looks normal to me - I often have more than that and never had anything adverse from it. Won't be an issue to wash that yeast.

 

[mtb]

For how long was the whirlfloc boiled?

 

[matchu]

For how long was the whirlfloc boiled?

about 2 mins, i forgot it and threw it in... i've never seen trub like that - usually it's just a very small amount under the yeast, not huge chunks!

 

[wereprawn]

Didn't happen to use a different yeast this time? I,ve forgot the wf tab a few times and only noticed an increase in trub, not necessarily trub consistently . Nottingham seems to make a particularly chunky cake.

Edit- Actually, all high floccing yeasts end up like that in my experience .

 

[MHB]

Looks more like shed loads of flour, boiled up like little dumplings. It is easy enough to mill too fine and I doubt the efficiency gains are worth the grief it can cause.
Are you leaving the trub in the kettle, or being greedy and taking too much over into the fermenter. There in lies one possible answer.
Mark

 

[malt junkie]

Looks more like shed loads of flour, boiled up like little dumplings. It is easy enough to mill too fine and I doubt the efficiency gains are worth the grief it can cause.
Are you leaving the trub in the kettle, or being greedy and taking too much over into the fermenter. There in lies one possible answer.
Mark

This is where thought out kettle setup pays off along with fine tuning your processes. Issues this creates in the final product is only something you can define, and strive to improve. I doubt it will create overtly off flavours.

 

[matchu]

Thanks Guys,

i've washed the yeast and it looks pretty good, it's recultured coopers yeast.

they taste like beer flour dumplings, so i guess that's the answer - i did put it into a cube fairly quickly to try to keep it as hot as possible, and i milled too fine..

I'm just glad to hear it looks normal(ish)!

 

[Bribie G]

Are we talking about kettle trub here, or yeast cake? Two entirely different concepts.

 

[TheWiggman]

As per Bribie, I'd refer to matter in the bottom of the fermenter as lees or a yeast cake, and trub the solids left behind when racking from the kettle. Though I understand the term may be interchangeable.
Looks like a standard yeast cake to me. Different yeast will have a different appearance and flocculate differently. 1469 for instance will floc in front of your eyes and almost needs to be scraped off the bottom of the flask to pitch, whereas a lager yeast like 2001 is so light and fluffy it stirs from simply knocking the vessel. What you have there is a Coopers yeast cake typical of what I've seen. Fear not.

 

[MHB]

Not necessarily Bribie, in this case it looks like a shed load of kettle trub made it into the fermenter - far from best practice but not fatal to drinkable beer - still better left in the kettle.
Mark

 

[Bribie G]

"Chunky Trub" sounds like a new health food bar. The OP should register it before the Paleo mob steal the name.

 

[matchu]

I did mean yeast cake - i've never managed to get that much kettle trub in there before,
to start with i was struggling to find the yeast, but after some swishing i have about enough for a new starter...

it looks like a shed load of kettle trub made it into the fermenter - far from best practice but not fatal to drinkable beer

There was the usual amount in the bottom of the kettle, but i must have just had too much flour and some were sucked in to the no chill cube.. lesson learned!

"Chunky Trub" sounds like a new health food bar. The OP should register it before the Paleo mob steal the name.

Well my first batch of Jiaozi aren't selling too well, i might try dry hopping them and see if a queue of hipsters forms outside the shed :icon_drool2:

Edit: maybe we call it deconstructed Vegemite?