Subject: Fear, Uncertainty, and Doubt (FUD) over trub
Date: 1992-06-20 03:02:55 GMT
In Friday's HBD, Chuck Kenyon asked about some marketing boilerplate
for American Classic DME:
>"... Higher quality control during the malt extraction produces a
>cleaner malt. You will therefore notice a reduced trub level in
>your primary fermentor and as much as a 50% reduction in sediment
>in the bottle with single stage fermentation. Trub is a major
>source of off-flavors in beer through the production of esters
>and fusel alcohols."
>There was a recent thread about Trub producing off-flavors, but I
>seem to recall that it ended in a hung-Digest?
A couple of months ago I'd summarized the reasoning behaind Miller's
Leave your wort sitting on top of the hot and cold break
material during the respiration phase (8-12 hours), then
rack off the sediment.
I'd have to go back to the old HBD to look up the specifics, but
I remember the generality quite clearly:
During respiration, cell production uses lots of trub components
and your lag time will be reduced. Afterwords, the trub is harmful
by contributing to overproduction of fusel alcohols and esters (which
are combinations of fusel alcohols and fatty acids).
>Has anybody got any theories as to what effects (and why) this
>high-vac distillation will have on the body and clarity of the
>finished beer? ...
The only theory I have is once again stolen from Dave Miller: higher
vacuum means lower boiling point, which equals less carmelization.
Should there be less trub? I'd have to refer to Fred Scheer, Brewmaster and
Technical Director of the Frankenmuth Brewery, and industry consultant. I
guess all those BJCP classes paid off. I believe I recall his comment that
you should have something less than 20% by volume. I hope this helps.
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