Just mashed in 21L of bitter, I am using a hop spider today and I ditched the tap filter but put the false bottom back in, lets see how this goes trub wise
Rods brew day
- Thread starter Rodcx500z
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I used my hop spider for the first time last week. It saved a lot of issues with my filter not getting blocked, also it had a good flow through it too. Have a good brew day 
Cheers Cossie just coming up to boil 
MyQul
Chairman of the Bored
MMmm, I love a bitter. Whats your recipe?
Here you go MyQul
New RecipeBitter
Standard/Ordinary Bitter
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.750
Total Hops (g): 56.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.11 %
Colour (SRM): 11.4 (EBC): 22.5
Bitterness (IBU): 35.6 (Average)
Brewhouse Efficiency (%): 69
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Pale Malt (80%)
0.300 kg Dextrose (8%)
0.150 kg Amber Malt (4%)
0.100 kg Chocolate (2.67%)
0.100 kg Crystal 40 (2.67%)
0.100 kg Munich I (2.67%)
Hop Bill
----------------
21.0 g Target Pellet (9% Alpha) @ 60 Minutes (Boil) (1 g/L)
25.0 g Challenger Leaf (6.1% Alpha) @ 15 Minutes (Boil) (1.2 g/L)
10.0 g Challenger Pellet (6.1% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with Safale US-05
Recipe Generated with BrewMate
New RecipeBitter
Standard/Ordinary Bitter
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.750
Total Hops (g): 56.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.11 %
Colour (SRM): 11.4 (EBC): 22.5
Bitterness (IBU): 35.6 (Average)
Brewhouse Efficiency (%): 69
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Pale Malt (80%)
0.300 kg Dextrose (8%)
0.150 kg Amber Malt (4%)
0.100 kg Chocolate (2.67%)
0.100 kg Crystal 40 (2.67%)
0.100 kg Munich I (2.67%)
Hop Bill
----------------
21.0 g Target Pellet (9% Alpha) @ 60 Minutes (Boil) (1 g/L)
25.0 g Challenger Leaf (6.1% Alpha) @ 15 Minutes (Boil) (1.2 g/L)
10.0 g Challenger Pellet (6.1% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with Safale US-05
Recipe Generated with BrewMate
Still got a shed load of trub, its sitting at 26c will pitch later
MyQul
Chairman of the Bored
Nice. I notice you use dextrose. I use golden syrup in my bitters, it gives a very subtle caramel flavour. Also if you make a bitter again, try CML beoir yeast. Lets maltyness come through. I'd say US-05 isnt a very good yeast for bitters
Will try that next thanks for the tip, one thing I can't get my head round is all the trub or is is it trub
MyQul
Chairman of the Bored
definately looks like trub to me
Is that whats called the cold break
MyQul
Chairman of the Bored
patrially yes. Trub is made from hot break protiens, cold break protiens, hop matter, (dead) yeast plus a few other things like tannins
Yep, that's what my FV's used to look like. Give it time, a few hours to a couple of days and it will settle out. But you're still left with a few litres of trub at the bottom of your FV (which can then lead to a load of excess sediment in your bottles and less beer in your glass).
I changed my process to remedy this: once you're done chilling leave the kettle 2-4 hours. (While you wait you can clean up or do other jobs)
The trub will magically style out, in my case just below the tap on the kettle. Then you can drain crystal clear wort to the FV.
After fermentation you're just left with a think layer of yeast on the bottom of the FV (unless you dry hop!).
(MyQul also has his own similar method using no chill, which I basically adapted to use my immersion chiller)
I changed my process to remedy this: once you're done chilling leave the kettle 2-4 hours. (While you wait you can clean up or do other jobs)
The trub will magically style out, in my case just below the tap on the kettle. Then you can drain crystal clear wort to the FV.
After fermentation you're just left with a think layer of yeast on the bottom of the FV (unless you dry hop!).
(MyQul also has his own similar method using no chill, which I basically adapted to use my immersion chiller)
Cheers Matt that's the only thing I have not done I will leave it next time I brew
