Trub Removal

[leadbottom]

Hi all,
New brewer here. I have finished racking my second batch of beer and one of the questions/problems I have is that after a good cold break I often find it difficult removing a lot of the trub and clumpy material. The hops stays out and at the bottom and is never a problem. I am going to rack to a secondary fermenter but my question is will this mess up my batches by letting this pass to the primary ( I try to keepas much out when transferring but a lot still gets in), should I try to get creative to remove it (suggestions welcome) or is it acceptible to have a decent amount in the primary and just rely on the secondary to eliminate as much as possible? Will this affect taste or anything else?

Thanks for the help!

[grapeadmin]

You will make slilghtly cleaner beers by leaving the majority of the trub in the kettle and not transferring it over the the primary but it is not critical. Also having 5%-10% of so of trub carry over to the primary will make little or no difference in my experience.

thanks
john
g and g

[rcarson]

I pour my wort through a fine sanitized kittchen strainer, this catches all the traub and also splashes the wort around to aireate it.