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First brew pre-pitching question

Post #1 made 9 years ago
by Ninkas1
Greetings,

Just finished my first all grain BIAB brew day. I used the Amarillo recipe on this site as recommended in the guide. I think everything went well. I did 90 minute mash with mash out, 90 minute boil, and then used a plate chiller to bring back to room temp.

The question is: I now have the wort sitting in a glass carboy and after only an hour I notice at least an inch of trub. It's the same amount of trub I had after my last extract beer after fermentation was complete! Should I transfer to a new primary before pitching yeast or just pitch now?

Thanks
Last edited by Ninkas1 on 12 Jan 2016, 04:34, edited 1 time in total.

First brew pre-pitching question

Post #2 made 9 years ago
by Contrarian
Congratulations on your first brew! No doubt it will taste amazing!

Depending on how you transferred your wort through the chiller (I'm guessing ball valve) and how you plan on transferring out of the carboy (I'm guessing syphon) it won't really matter.

It is probably a combination of hot and cold break. The general consensus seems to be that cold break can be healthy for yeast while hot break may have an impact on longer term storage of beer. This isn't an issue most people have with their first all grain brew!

Unless the amount of yeast etc after fermentation will block a tap or similar pitch away and it will be fine!

Post #3 made 9 years ago
by ShorePoints
Ninkas1, It sounds like you have made good wort, now it is time for the yeast to make it beer. As long as your fermenter gives the yeast a reasonable temperature range, friendly sugar concentration and oxygen at the start, it will work. If you can stir or shake or otherwise agitate your wort pre-pitch in the fermenter (don’t transfer) touching only sanitized surfaces, you will be fine. Then attach the airlock and let it ferment. Leave the trub in your fermenter this time and keep good records. In the future, should you repeat the recipe, you can decide to make changes, or not. If you see evidence of fermentation in a day or so, let it run its course - it's working. :salute: Good job!
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 9 years ago
by thughes
I will echo the previous 2 replies; it doesn't hurt anything so don't worry about it . As your skills increase you will develop techniques for leaving more of the junk in your brew kettle and transferring less of it to your fermenter. Congrats on the first of many batches!

---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America
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