> So I got a conical fermenter for Christmas and for my first batch I did an
> American Pale Ale and it has been fermenting very actively for slightly
> 24 hours now. I was told that this is probably a good time to begin
> out the trub/yeast. So I went to let this stuff out it was not the
> consistency that I thought it might be. I expected it to be more compact
> and thick and instead it was very liquidy and runny. Is this because I'm
> trying to dump too early or is this how it is supposed to be?
This is a point where commercial systems do not scale down to the homebrew
level well. I have built and used a variety of conical systems, but lost
interest in them for the most part. I have worked out and tested a concept
using demijohns as conical fermenters, but I am having a hard time screwing
up the enthusiasm to pursue it. Commercial fermenters are much taller than
anything that is practical for homebrewers. This height represents head
pressure. As the above post notes, dumps can be a runny waste of beer. I
am firmly opposed to such *** abuse. OTOH waiting for the yeast to
compact to the point where it can be "extruded" from the bottom of the
fermenter carries the risk that the yeast will become very hard and not
extrude at all. Here is where the commercial guys have it over homebrewers.
Their fermenters are up*** feet tall, verses about 1.5 feet tall for
homebrewers. That difference in height represents a significant difference
in head pressure on the yeast. With up*** feet of beer above the yeast
cake a far more solid yeast "turd" can be produced. Some breweries also are
able to let their fermenters build up pressure further enhancing their
ability to "poop" almost solid turds.
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