Ring around the brew pot

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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pcutti19
Light Lager
Light Lager
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Ring around the brew pot

Post by pcutti19 » Tue Oct 23, 2007 7:57 pm

at the end of the boil, after cooling with the wort chiller, there is a ring of hops and other ingredients. I have stirred them back in and also transfered to the primary w/out reintegrating the sludge, but what is the proper way to do it?

after primary when transfering to secondary i always leave the truab behind, as i do when i go into a tertiary carboy occassionally.

what do you do? what should you do?

brewer13210
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Pale Ale
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Post by brewer13210 » Wed Oct 24, 2007 9:59 am

When transferring from the kettle to the primary fermenter, try to leave the hot-break, cold-break, bits of hops and any other solid matter behind.

As you mentioned, when you rack from one carboy to the next, always try to leave as much of the trub behind as you can.

Todd
BJCP Judge #E0702

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