What is to be done with the trub layer that accumulates at the bottom of the fermentation tanks?

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2 answers


For those who do not know, the trub refers to the protein and yeast matter that is left over after fermentation. It is common practice to remove this matter as quickly and efficiently as possible, as it can add undesirable flavors to the beer.

Many homebrewers and smaller operations use a simple siphoning method to remove the trub. In this process, the wort is stirred then left to sit before being siphoned. Siphoning in this manner will ensure that enough of the trub is separated, though because of potential sanitary concerns and its manual nature, it is not recommended for larger commercial establishments.

Whirlpool tanks are the most commonly use way of separating trub. The wort is rapidly spun and the sediments settle at the bottom of the tanks, which are typically conical in shape. The wort is then typically pumped or discharged and the trub cake is flushed.

We're curious to know what methods some of the smaller brewers out there use? Do you siphon the wort manually? Do you use the same kettle for the whirlpool process? We'd love to hear why you prefer a certain method!
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That has always been an interesting question to me.

From my experience I see most brewers simply flushing it down the sewer and it is likely to be more beneficial than not. However, in our era of environmental awareness someone may not like seeing that happen in your brewery.

Another question arises that I do not know the answer for. What do you do with the trub when you are working with a septic system? I assume a series of traps and a catchment system but I am not sure.
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