Beer Volcano
Brewer
- Joined
- Nov 21, 2017
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So I'm going to do small (2 gallon) extract batch simply to do a bit of experimentation, but I'm going try a few different things at once to save ingredients and money.
One of the things I was going to try was filtering the wort into the primary fermentation vessel (this time it's a 3 gallon carboy) using a large funnel and large coffee filter. We have a 4 L funnel and these huge coffee filters that can also hold roughly 1 gal or 4 L. We usually use these to filter big batches of cold brew coffee.
Since this will be such a small batch I figure it would take very little time to filter through. Since this will be before pitching yeast getting air into the wort is not a problem. I'll be aerating with an aquarium pump and stone anyway. I just want to see if removing all the trub before pitching actually helps anything.
I'm usually not that stringent about removing trub before pitching because, from what I've experienced, a bit of trub in the fermentation vessel really doesn't make any difference (that I can tell) and it all falls out anyway. But I want to see if removing virtually all of it has any real effect on the final product.
I just wanted to ask here if anyone had any experience with this sort of thing and/or if anyone can spot a potential problem. Thanks!
One of the things I was going to try was filtering the wort into the primary fermentation vessel (this time it's a 3 gallon carboy) using a large funnel and large coffee filter. We have a 4 L funnel and these huge coffee filters that can also hold roughly 1 gal or 4 L. We usually use these to filter big batches of cold brew coffee.
Since this will be such a small batch I figure it would take very little time to filter through. Since this will be before pitching yeast getting air into the wort is not a problem. I'll be aerating with an aquarium pump and stone anyway. I just want to see if removing all the trub before pitching actually helps anything.
I'm usually not that stringent about removing trub before pitching because, from what I've experienced, a bit of trub in the fermentation vessel really doesn't make any difference (that I can tell) and it all falls out anyway. But I want to see if removing virtually all of it has any real effect on the final product.
I just wanted to ask here if anyone had any experience with this sort of thing and/or if anyone can spot a potential problem. Thanks!