Interesting read. Reminds me that beer has been around for thousands of years.
Yeah, interesting. I’ve always went to great lengths to keep break material/hop material/ trub out of the fermenter. I just brewed the Plinian Legacy last weekend,and was dismayed at the amout of trub…like a lot . There always is, and the kit even mentions trying to compensate for this with volume of pre boil wort, etc. However, there is some beer left behind also(There’s beer in that thar trub!)that eventually settles out, and the fermenter has a fairly large amount of headspace compared with usual brews…So I’m losing some delicious beer(!! ) I know @radagast brews this regularly and would be interested to see how he approaches this…
That was indeed an interesting read. I’m pretty sure I had read it before at one point but it was a good refresher to go through. In terms of brewing Plinian Legacy, yes I brew this once per year side by side with Off the Topper. Gives a nice contrast between West Coast and East Coast IPA’s and is a great pairing to have on tap for mid-summer. For both of these beers, the kits are formulated for 6 gallons into the fermenter to accommodate for the trub and hop material that will inevitably be left behind when transferring. Also, for both of these beers, I use my pump and IC instead of my CFC and run a whirlpool for the hopstand before chilling. I continue the whirlpool through chilling and then swap the output of my pump through the vent port into my 6.5 gal carboy. I make no attempt to limit the amount of break and hop material and it’s DEFINITELY a cloudy carboy. There will still be material left in the kettle but I don’t even bother to let it settle once it’s chilled before transferring.
I have a standard 6.5 gal glass carboy and a BMB 6.5 glass carboy and typically as I do these back to back weekends, the first batch goes into the standard and the second batch goes into the BMB. When I transfer to the keg, I deliberately stay above the trub level at the bottom of the carboy. That being said, both of these fill my ball lock kegs to capacity and I inevitably am forced (such a burden ) to pour myself 2 - 3 glasses of beer to make room for the dry hops. Once the dry hop is complete, they go into the kegerator. I can tell you that the times I’ve done Plinian Legacy, it pours absolutely crystal clear after the first few pints.
If you have a BMB and brew really hoppy beers on a consistent basis, I highly recommend the Depth Charge.
To be clear( pun intended), if I’m not so diligent about limiting the transfer of trub, I may end up with clearer beer ( one of his surprising conclusions) and I might end up with slightly more Plinian Legacy…hopefully? I know hop material and break are not exactly the same, but they are inextricable at the bottom of the brew kettle, and if you’ve ever let trub sit overnight before cleaning the kettle, there _is_a fair amount of wort that layers out.
Agreed. Clarity is not an issue with the Plinian Legacy, kegged, it pours a beautiful clear golden /Amber with excellent head retention.
My main ( whole?) issue is leaving wort behind that would become delicious Pliny.
I know we all say this about our beer, but seriously, I can’t buy an ipa/DIPA down here that I enjoy more!
Pretty sure I remember @sneezles61 making a comment about squeezing the hop bags out into a glass when the keg kicks, I haven’t gone quite that far yet, but yeah I agree it sucks when the racking cane leaves that last tiiiiiiiny little bit above the trub level and I think, MAN! I could have drank that! One other thing I forgot to mention is I use whirlfloc on Plinian but I don’t bother with Off the Topper because it’s supposed to be cloudy.
mmmmm beer! … Actually… I bag my cone hops… they sit in the keg for 3-5 days before it goes into the keezer… The bag stays in the whole time… Once the keg kicks… I won’t pull on the tap for a few days… There is brew in them there hops! which I then get a half to almost full pint of hop juice… I still aint sharing either! I get the same feeling Voodoo (still not going to abbreviate VD). But for the sake of a great hoppy brew… its worth it! I suppose you could put it in a growler, cold crash and gently remove the elixir… add to the fermenter? perhaps? Sneezles61
Clarity is much more a result of sound process and correct pH rather than trub.
I will agree, also add… attention to the cold side AFTER the brew is done matters too. There are many ways to “clear up” a brew… Sneezles61