High Trub
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High Trub
Any recommendation for trub above the spigot in the 2g Brewdemon. I brewed the Irish Chocolate Stout and ready to bottle but trub is above the spigot.
Re: High Trub
Get a book and raise the back just a bit (likely a think book just thick enough to help) then let it settle back about half a day before bottling. Not the best way but it works. It also helps it you can chill the beer which will make the trub less likely to move around too much. Chilling to about 40 should do it.
PABs Brewing
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HerbMeowing
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Re: High Trub
Rack quietly (no bubbling) from the primary to a bottling bucket and leave the trub behind.
This is where a second fermentor with a spigot comes in handy.
This is where a second fermentor with a spigot comes in handy.
Homebrew will get you through times of no money
Better than money will get you through times of no homebrew
- apologies to the Fabulous Furry Freak Brothers
Better than money will get you through times of no homebrew
- apologies to the Fabulous Furry Freak Brothers
Re: High Trub
Chocolate Stout you say.... let me know how it is! Sounds interesting. And wonder if that is a problem with that brew?
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Re: High Trub
It means the yeast were happy!
Re: High Trub
Thank you for the suggestions. I tried tipping it back for a day. The trub didn't budge. I ended up transferring to a second fermenter to bottle. It tasted pretty darn good right from the fermenter. Let's see what a month of conditioning does for it.