279:
22:
94:
has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in contact with the fermenting wort. Although it contains yeast nutrients, its presence can impart
324:
223:
213:
353:
317:
348:
103:
117:
It is composed mainly of heavy fats, coagulated proteins, and (when in fermenter) inactive yeast.
310:
219:
294:
343:
66:
43:
278:
191:
337:
173:
96:
259:
25:
A home-brewing setup showing accumulated trub, or lees, at the bottom of the
290:
111:
87:
33:
106:, or layer of sediment, left at the bottom of the fermenter after the
26:
86:) is the material, along with hop debris, left in the whirlpool or
107:
20:
286:
91:
75:
52:
21:
212:
Stewart, Graham G.; Priest, Fergus G. (22 February 2006).
298:
78:
72:
69:
55:
49:
46:
249:, 2nd ed. (Oxford University Press, 2003), p. 56.
318:
247:Beer: Tap Into the Art and Science of Brewing
8:
120:The term has its origins in the German word
16:Sediment in beer during the brewing process
325:
311:
192:"HomeBrew Off-Flavors and How to Avoid"
165:
132:, via the brewing and winemaking terms
7:
275:
273:
297:. You can help Knowledge (XXG) by
215:Handbook of brewing - Google Books
14:
277:
65:
42:
110:has completed the bulk of the
1:
178:American Heritage Dictionary
102:Trub may also refer to the
370:
272:
354:Beer and brewery stubs
293:-related article is a
99:in the finished beer.
29:
24:
245:Charles W Bamforth,
262:. Merriam-Webster.
32:In the process of
30:
306:
305:
361:
327:
320:
313:
281:
274:
264:
263:
256:
250:
243:
237:
236:
234:
232:
209:
203:
202:
200:
198:
188:
182:
181:
180:. HarperCollins.
170:
85:
84:
81:
80:
77:
74:
71:
62:
61:
58:
57:
54:
51:
48:
369:
368:
364:
363:
362:
360:
359:
358:
334:
333:
332:
331:
270:
268:
267:
260:"trub noun (2)"
258:
257:
253:
244:
240:
230:
228:
226:
211:
210:
206:
196:
194:
190:
189:
185:
172:
171:
167:
162:
128:), which means
68:
64:
45:
41:
17:
12:
11:
5:
367:
365:
357:
356:
351:
346:
336:
335:
330:
329:
322:
315:
307:
304:
303:
282:
266:
265:
251:
238:
224:
204:
183:
164:
163:
161:
158:
15:
13:
10:
9:
6:
4:
3:
2:
366:
355:
352:
350:
347:
345:
342:
341:
339:
328:
323:
321:
316:
314:
309:
308:
302:
300:
296:
292:
288:
283:
280:
276:
271:
261:
255:
252:
248:
242:
239:
227:
225:9781420015171
221:
217:
216:
208:
205:
193:
187:
184:
179:
175:
169:
166:
159:
157:
155:
151:
147:
143:
139:
135:
131:
127:
123:
118:
115:
113:
109:
105:
100:
98:
93:
89:
83:
60:
39:
35:
28:
23:
19:
299:expanding it
284:
269:
254:
246:
241:
229:. Retrieved
214:
207:
195:. Retrieved
186:
177:
168:
153:
149:
145:
141:
137:
133:
129:
125:
121:
119:
116:
112:fermentation
101:
37:
31:
18:
349:By-products
197:23 February
97:off-flavors
338:Categories
160:References
90:after the
134:Trubstoff
146:Weintrub
142:material
344:Brewing
291:brewery
88:hopback
34:brewing
231:4 July
222:
174:"trub"
154:cloudy
144:) and
138:cloudy
130:cloudy
124:(also
36:beer,
27:carboy
285:This
122:trübe
108:yeast
295:stub
287:beer
233:2010
220:ISBN
199:2019
150:wine
126:trüb
104:lees
92:wort
38:trub
289:or
156:).
63:or
340::
218:.
176:.
152:+
140:+
114:.
326:e
319:t
312:v
301:.
235:.
201:.
148:(
136:(
82:/
79:p
76:u
73:r
70:t
67:/
59:/
56:b
53:u
50:r
47:t
44:/
40:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
