I used to strain out the trub with a sieve when transferring the wort from the kettle to the fermenter but on one brew I got lazy and just dumped it all into the fermenter, every last bit of trub – hot break, cold break, hops debris and every single drop of liquid and solid material that was in the kettle. The result? Great beer, nice and clear, no off-tastes that I could tell. After that I never went back to attempting to prevent trub from making it’s way into the fermenter. I’ve been getting good clear beer and have made some of my best beers since then.
So when I came accross a blog post detailing experiments done on this – The Great Trub exBEERiment – I read it great interest. The article refers to a reasearch study done on the impact of kettle trub on levels of isoamyl acetate (banana) and ethyl acetate (nail polish remover) compounds. Surprisingly, the study found the that wort with the most trub actually produced a beer with significantly lower levels of these compounds! The author details his own experiment and discovery that the beer fermented with the kettle trub actually came out significantly clearer than one that had the trub carefully removed.
So why do brewers go to the trouble of seperating out the trub by whirlpooling, straining etc? I guess most brewers would assume that doing so will improve the clarity and reduce off-tastes but now it seems that not only is it not the case, but the opposite may actually be true.
I’ll keep on doing it my way, trub and all, but now with the knowledge that it’s not just a lazy shortcut but something in my process that may actually be beneficial to my beer.