I have a crazy idea that I've never tried and it just occurred to me that some else may have (or something similar). Many brewers use a hop back to filter hot trub from wort, but what about using something similar to filter out cold trub?
The idea would be to steam sanitize just enough whole hops to form a filter bed and run the wort through this "cold" hopback post-heat exchanger and pre-aeration/oxygenation.
I can think of many reasons one might not do this: 1) Don't want to bother with cold trub 2) cold trub much smaller than hot trub--wouldn't filter well 3) flow-through too slow, etc. --but it might work and might be worth it for those really delicate lagers.
Does anyone else who tries to remove cold trub have experience with something like this?
Thanks,
CT
The idea would be to steam sanitize just enough whole hops to form a filter bed and run the wort through this "cold" hopback post-heat exchanger and pre-aeration/oxygenation.
I can think of many reasons one might not do this: 1) Don't want to bother with cold trub 2) cold trub much smaller than hot trub--wouldn't filter well 3) flow-through too slow, etc. --but it might work and might be worth it for those really delicate lagers.
Does anyone else who tries to remove cold trub have experience with something like this?
Thanks,
CT
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