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Trub and Flow Issues Since Moving to BIAB

Post #1 made 11 years ago
by dm10
Hi All,
I've done 2 small batch BIABs recently, both were plagued with my bazooka tube getting clogged with trub. I never had much if an issue with trub when brewing with extracts. I've also started using irish moss, which I think is contributing to the issue. I think most of the trub is hot break/boil related because my last batch I only used 1.3oz of hop plugs for a 3 gallon batch. I've done extract IPAs with almost a half pound of hop plugs while still maintaining some decent flow to the plate chiller.

Questions:
1. I haven't whirlpooled, would this help? I have a false bottom and a bazooka tube in my boil kettle. In previous batches I have seen the false bottom retain a lot of the trub, then the bazooka tube takes care of the rest. I'm in the northern hemisphere, so I am think that perhaps a counterclockwise whirlpool would lift up the trub/solids, then it would settle on the false bottom. Is this wishful thinking?

2. Does anyone stir the wort while draining to a plate chiller? How big of a risk is it to continue stirrring as the kettle drains?

3. Why do you think this might be happening with BIAB vs extract? I always had some trub stuck to the bazooka tube, but my BIAB batches have literally stopped the flow.

TL;DR I have lots of trub clogging my bazooka tube in low hop BIAB brews, what can I do?

Thanks.
Last edited by dm10 on 01 Dec 2014, 08:54, edited 1 time in total.
Salt Lake City / Utah / US

Post #2 made 11 years ago
by joshua
DM10,

First, Extract has been boiled and if Pre-hopped, all the Hop debris and Hot/Cold break has been removed.

Which is probably why extract costs $$$$.

Second, The False Bottom and Bazooka screen system are great for Husk Material, but, are Trouble for soft proteins and Hop debris.

The Idea of Stirring the wort is to make a cone of Junk in the center of the Kettle, called "Whirlpooling"

I no longer have a Bazooka screen, and the False bottom is now used to keep the Bag off the Bottom of the Kettle. I remove it, when I pull the Bag.

I would remove the Bazooka screen, and tie a wire to the False bottom to remove at the end of mashing.

Then if you Really need a tap, Whirlpool the Kettle to center the Debris, and drain the kettle while stirring.

Or tilt the Kettle away from the tap, and let the Debris settle at the Back of the Kettle.

Many of us use a Hop Sack, Hop Spider, or an old BIAB bag/Paint strainer for a Large Hop sack weighted down with glass marbles or stainless steel washers.

This way. almost ALL the hop junk, and some of the Hot/Cold break, is removed when the Hop Sack is pulled.

JMHO, YMMV, Good Luck

PS. PistolPatch recommends a Stainless steel "Scubby" put in front of the Tap to act as a filter.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 11 years ago
by PistolPatch
Welcome to the forum dm10 :peace:,

I was just reading Josh's answer above and I agree with it totally. I'm pretty siure that it will be the extra 'silt' (trub/break from the all-grain) that will be causing you problems.

Q. Are your small batch BIAB's smaller than your extract batches or the same? (This relates to something that might have an effect as well but I won't write on now.)
Q. Might be good to see some pics of your bazooka and false bottom.
Q. Is your BIAB bag fine enough?

Some quick answers...

Stirring clock-wise or counter-clockwise will not make any difference based on your hemisphere. For example, if I transported my bathroom (southern hemisphere) to the northern hemisphere, the water will still drain in the same clockwise or anti-clockwise direction. The 'Coriolois effect,' really only applies to very large bodies like weather systems.

As for stirring the wort while draining to the plate chiller, that would solve your problem but you'll be getting more silt through.

I'd really like to see some pics of your set-up before offering any more advice as personally, I would just be guessing.

:peace:
PP
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Post #4 made 11 years ago
by dm10
Thanks, PP.

Q1. My BIAB batches have been smaller. 2 and 3 gallons respectively. Extract batches were 5 gallons.
Q2. I don't have any pics handy, but I have an 8 gallon Bayou Classic (http://www.bayouclassiccooking.com/8ststbrke.html)
Q3. I haven't seen many bags, but I wouldn't classify it as 'fine'. There are definitely some solids from the grain that get through (though not a lot).

I've read that it's not bad to let a bit of trub through, I'm more worried about clogging the plate chiller.

Thanks for the reply.
Last edited by dm10 on 04 Dec 2014, 12:12, edited 1 time in total.
Salt Lake City / Utah / US

Post #5 made 11 years ago
by PistolPatch
Thanks for your replies above - that makes it all clear.

I think Number 3 is most likely the problem. A lot of bags being sold as 'BIAB bags' but are way too coarse.)I'm guessing when you say 'solids' you mean visible grain particles. No BIAB bag should allow visible particles through, only silt at most.

Trub management is a really interesting area. So much equipment goes about it in a very inefficient way. The first step for now, I think, is trying to find a bag of smaller porosity. After that focus on doing sensible transfers - around 4 min per gallon or 1 min per litre.

Certainly don't be worried about the quality of your existing batches. All should be good ;),
PP
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