I brewed on Sunday. I've got two carboys (8 gallon and a 5 gallon) that are currently bubbling away. This is my 4th all grain brew. I'm trying to figure out how to do a 2 stage fermentation. Up to now, I've just done one stage and kept the brew in the carboys until the gravity got down to about 1.010.
I'm concerned about what happens when I transfer the batches to secondary. As I understand the principle behind 2 stage fermentation, I want to get the brew off of the trub after about 4 days, because sitting on the trub, beer can pick up off flavors.
So I'm planning on siphoning off the beer (first to brew buckets and then back into the cleaned carboys) to get the trub out of the equation.
My concern is this. Isn't there active yeast lurking in that trub? Won't I lose part of the fermentation when I lose part of the yeast?
TIA,
JPK
I'm concerned about what happens when I transfer the batches to secondary. As I understand the principle behind 2 stage fermentation, I want to get the brew off of the trub after about 4 days, because sitting on the trub, beer can pick up off flavors.
So I'm planning on siphoning off the beer (first to brew buckets and then back into the cleaned carboys) to get the trub out of the equation.
My concern is this. Isn't there active yeast lurking in that trub? Won't I lose part of the fermentation when I lose part of the yeast?
TIA,
JPK