Amount of trub
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Amount of trub
Is there any info to be gained by looking at the amount of trub left after a ferment? Does it indicate, in any way, whether you over or under pitched?
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- Swill Maker
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Re: Amount of trub
I don’t think there’s any useful information to be gleaned by just looking at. Possibly, looking at it under a microscope and measuring very accurately the amount of trub to compare to other ferments. But why? If you like what it makes, does it matter? Just my $0.02
SR
SR
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Re: Amount of trub
I can't think of anything useful it could tell you in normal circumstances. Unless the batch has something strange going on and youre searching every detail for a clue, or unless the trub has some strange characteristic that stands out I don't pay it much attention.
Re: Amount of trub
The yeast I using - Fermentis safale UW6 - has a pitching rate of 50-80 grams per HL. That’s a pretty big range, so I was wondering if here was a way to tell if I was pitching the right amount.
- Twisted Brick
- Master of Distillation
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Re: Amount of trub
Texas Jim,
Interesting way to look at trub volume as an indicator of ferment efficiency.
There seems to be a wide range of acceptable pitching rates. After pitching, your lag time time to activity seems to be the biggest indicator.
Interesting way to look at trub volume as an indicator of ferment efficiency.
There seems to be a wide range of acceptable pitching rates. After pitching, your lag time time to activity seems to be the biggest indicator.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
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Re: Amount of trub
Makes sense. I pitched at the highest rate and it was almost instantaneous. So I pitched at the lower rate and it took an extra day - still got done though.
Is there a target I should be going for?
Is there a target I should be going for?
- Twisted Brick
- Master of Distillation
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Re: Amount of trub
Convention has it that the shorter the lag time, the smaller the risk of infection.
The other school of thought is that some kinds of infections make for more end flavor. Go figure.
The other school of thought is that some kinds of infections make for more end flavor. Go figure.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: Amount of trub
Keep in mind pitching quantity is only part of the equation. You can make a starter of 12 oz of total volume and includes 1 tbsp yeast 1 tbsp nutrient, 1 tbsp sugar and the rest warm water. Let it sit and hour or two and when it gets good and foamy it will have a running start over dry yeast and a much faster ferment.