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Noob here, I noticed the Trub (dormant yeast) at the bottom of the LBK at and slighly above the fill spigot height and I'm one week in. I also plan on cold crashing before bottling. Do you guys siphon beer from the top when that occurs or how do you handle it. I'm making the Heavy Mcwee scottish ale and plan on letting it condition for 3 months and more. I hear you want to get as much trub as possible out for it can give undesirable taste over the long term. Any help would be appreicated.