Fermenting on the trub from the boil kettle

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Permalink Reply by Mark Jackman on February 3, 2012 at 3:43pm

The hot break would be my main concern.  The cold break isnt an issue and provides nutrients for the yeast, but the hot break may lead to some off flavours in the finished beer.  Sorry I cant be more specifc as to what flavours to expect, "less clean" would be my best guess.  Try a side by side with a split batch and see how much of a difference (if any) it makes, taste of perception will also obviously be different between styles.  It would make an interesting experiment and I'd be happy to help you sample them ;)

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Permalink Reply by vince costanzo on April 16, 2014 at 2:26pm

The main issue is that you will get more off-flavours.

There will be an increase in fatty-acids, some of which will taste like soap.

Also you will find the beer is more astringent, and more esters which could include solvent like characteristics,

But from a process point of view, if you cool with a heat exchanger then the risk of blockage increases and consequently risk of lactic acid bacteria causing sourness in the beer.

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Permalink Reply by nicholasmarmon on April 30, 2014 at 5:24pm

give it a try and hope for the best....

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Permalink Reply by Ralph on April 30, 2014 at 8:26pm

Dec 2011?

Did you try this Liam? How did it work out for you?

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Permalink Reply by vince costanzo on October 13, 2014 at 9:51am

Trub can have a negative effect on beer including soapiness from the fatty acids, astringency or harshness, increased esteriness (fruity or solvent characteristics) and may even lower the bitterness of your beer.

If consistency is important to you you need to separate the trub from the wort.

Vince

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