The flocculated yeast and break material which collects at the bottom of the fermenter.
IS PROTEIN SLUG THAT PRECIPITATES OUT WHICH PRECIPITATES OUT AFTER BOILING AND CHILLING
Proteins in barley that are filered during the wort boil.
Sludge consisting of proteins and hops that precipitate out of wort during the boiling and chilling processes.(empty)(empty)
Sediment. Especially dead yeasties and fruit skins. The leftovers in the bottom of the fermenter. Looks kinda like baby diarrhea.
Trub is the brewing term for the layer of gunk in the bottom of your kettle or fermenter. It is pronounced "troob."
(pronounced TR-OOB) Protein that has coagulated and precipitated out of wort. Honestly, its not that big of a dealâ€¦ protein makes your beer cloudy when cold.
The sediment remaining at the bottom of the fermenter after the boil is known as "trub" or "break." It is production waste that is removed before fermentation.
The deposits which gather at the bottom of the carboy during winemaking (also known as lees).
The sediment formed by the hot and cold break on the bottom of the kettle (hot trub) or the cooling or fermenting vessel (cold trub).
Suspended particles comprised of proteins from the malt and tannins from the hops which help to clarify the wort.
Coagulated protein and hop resin sludge which precipitates out of wort during boiling and again at chilling.
Proteins in barley filtered during the wort boil.
n. ("troob") Sediment, mostly dead or quiescent yeast, that collects in the bottom of a beer fermentation vessel. Though trub in beer is considered harmless for periods of two weeks or less, beer can develop off flavors if the beer's living yeast, when starved for nourishment, begins to consume the trub. To avoid these off flavors, a brewer will frequently rack beer to a secondary fermentation vessel if the beer needs to clarify for more than a week or two.
The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast.
See Lees, above.
The haze or flock appearing in wort by boiling or cooling.