BobbyfromNJ BrewMatrix 1 Kettle Trub x Fermenter Trub Experiment скачать в хорошем качестве

BobbyfromNJ BrewMatrix 1 Kettle Trub x Fermenter Trub Experiment

This is the first experimental brew on my 4-kettle Brew Matrix System. I have some short videos about the system that I’ll link in the description if you want to know more. This experiment is all about trub, particulates, junk or whatever you want to call it, both in the boiler and in the fermenter. You’ll find arguments on all of the internet brewing forums and Reddit about this topic. Stuff like: 1. Cloudy boils create off flavors. 2. Cloudy boils create cloudy beer. 3. Cloudy boils are no problem, my beer is clear. 4. Cloudy boils still create clear beer but the flavor may be degraded to some degree. 5. Trub in the fermenter creates off flavors. 6. Trub in the fermenter doesn't matter. 7. Trub in the fermenter creates cloudy beer. 8. Trub in the fermenter creates clearer beer. This Cream Ale, derived from the book "Brewing Classic Styles", 47% each Briess 2-Row and Avangard Pilsner Malt and 6% flaked rice was mashed (150F for 60 minutes with a 10 minute ramp to 156F) in my 15 gallon eBIAB rig. I started with a relatively soft water profile, acid adjusted to a 5.39 mash pH. The grain was milled as fine as a two roller mill can handle, approximately .012" gap. After the mash was complete and I verified a preboil gravity of 1.039, the split for experimentation began. This brew is looking at what effects and/or differences there may be if you get a LOT of the fine mash particles into your boil (cloudy wort runoff from the mash) or on the contrary, if you carefully run off the clearest possible post-mash wort to the boiler. These two conditions are referred to as DB “Dirty Boil” and CB “Clean Boil” respectively. The clear wort was derived by routing my mash recirculation hose from the top of the grain bag into the Matrix boilers, filling two of them with 1.75 gallons each. This wort was nearly brilliantly clear. The kettles WITH mash fines were filled AFTER the grain bag was pulled, squeezed and the wort stirred well. A point to note is that the wort you'd get in a typical BIAB batch would have an average amount of mash fines in the boil. These two example are the extremes that would only happen on a typical brew day if one were extremely greedy at squeezing the bag. This extreme case would have the most likelihood of producing a detectable difference in this experiment. The second variable is whether you allow or disallow post-boil trub into the fermenter. In order to derive these samples, both original pairs (CB and DB) were further split as follows. After chilling, all boilers were covered and allowed to settle for 20 minutes. The samples with full trub transfer to the fermenters were gently, but well stirred to re-suspend all particulates back into the wort and it was immediately siphoned into the fermenters. The trub-free wort samples were simply carefully siphoned without any stirring using every effort to stop when silt began to enter the siphon. The two conditions are referred to as DF “Dirty Ferment” and CF “Clean Ferment” respectively. Similar experiments were performed by Brulosophy contributors. Check those out at https://brulosophy.com/?s=trub