From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Re: beginner questions on trub, racking, blow-offnex
Keywords: fermentation
Organization: University of Notre Dame, Notre Dame
Date: Thu, 27 Aug 1992 15:25:56 GMT

In article <1992Aug27.130513.5360@terminator.cc.umich.edu> markg@umich.edu writes:
>
>OK, I have a question about this and I think it has happened to many of
>us novice brewers.  I had an OG of 1047, and after blowoff and active
>fermentation I was  down to 1032 (FG is supposed to be around 1020). 
>This is OK, but I expected it to be a little bit lower after the active
>fermentation.  I got the usual krauesen and high fermentation up until
>this point.  I also got the large amounts of sediment.  Basically, it
>stopped fermenting (a bubble every 1-3 minutes).  I reracked to a
>secondary to get rid of the trub and sediment (elapsed time was 3.5
>days) and it really never started again.  After 2 more days the SG was
>still about the same (1031).
>

1031 is much too high a terminal gravity for a 1047 ferment.  I'd 
suggests adding some yeast nutrient, and maybe repitching.  It may
be well and truly stopped, and be a very weak, heavy beer, or the
fermentation may catch a second wind and blow bottles.

>By the way, I learned an important lession for this brew.  Advanced
>brewers I sure know this already, so its for other beginners out there. 
>The trub must be removed by at least the time the krausen has disapeared
>or it will soon break down and create bad off flavors.  But it seemed OK
>to leave in while the active fermenting was taking place in the first 3
>days.  On the next brew I'm going to wait 1-2 hours after chilling (and
>before pitching) to get a break-line of protein sediment; then remove it
>and pitch.

I like to rack during the lag phase, a suggestion of Miller's, that 
suits my brewing routine.  By the time I've chilled the wort and racked and pitched it is usually the wee hours of the morning, so I go to bed, get up early
to beat the krausen, rack off hops and trub, getting a chance to reoxygenate.

Miller's explanation for this is that the trub is useful during the lag
phase and can substitute for oxygen, but shouldn't be left for the ferment.
He also dislikes racking to a secondary as disturbing a good ferment.

Some may worry about excessive handling of the wort at its most sensitive,
and I am willing to rack after a primary if my yeast is especially 
vigorous and krausen beats me out of bed.  Use whatever technique suits.
Being Machieavellian about it, the final result is all that counts.

(since I started mashing my final gravities have been real low.  I
recently tryed my best effort yet, a 1044 brew that ended at 1004 (add 4
to these readings - faulty hydrometer).  Extract brews never ended below 
about 1012 for me.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++