Excess trub

[Richenbaum]

Currently doing some fruit ale and I had a taste yesterday to see if it was ready to bottle. Taste was good, though slightly sweet, so I think it probably needs another week, but more importantly I noticed a bit of sediment came out along with the liquid. So upon closer inspection my trub level is way high, up to right above the tap.

From what I've seen in the forums here it looks like my best plan of action here would be to prop up the fermenter on one side so the trub is angled below the tap line and then bottle? Is that correct?

Also is there anything I can do to avoid such heavy trub buildup in the future?

[HerbMeowing]

imo ... best course of action would be racking the beer into a bottling 'bucket' and leave the trub behind.

mr beer's little brown keg is my fermentor.
i rack the beer into a second LBK ... then bottle.

pro tip: after racking to the bottling bucket .... collect the trub in a suitably size jar ... chill in the fridge overnight ... and recover enough wort to carbonate the batch ...

[The_Professor]

A good hack is to stick something like a book under the front of the LBK so the trub settles more towards the back.

[Richenbaum]

I don't have an LBK, but I imagine the principle is still the same. Thanks guys.

[bpgreen]

I don't have an LBK, but I imagine the principle is still the same. Thanks guys.

What fermenter do you have?

[RightHoJeeves]

Thanks for posting this, Richenbaum…. I got a recommendation elsewhere on this forum to 2x the amount of yeast in my Brewdemon recipe (the company recipes seem to undergun everything, from ingredients to time), and, it 2x’d the amount of trub…not all the way over the tap, but, I definitely have it leaking into my bottling…so I did what the other guy suggested: stuck a book under the front legs, gave it a day to settle back, and then, no problem. - Jeeves