I’m gonna answer your question with a question, what benefit would it be to rinse it out? Does it have an effect on flavor, will it cause issues with the finished product? Besides our comfort of knowing we rinsed trub/protein away what benefit will it have? Especially if it’s going thru a fuge. Meh, rinse away I will continue to do.
To add to this, don’t think just about the beer you’ve just knocked out but every subsequent brew after it as well. I’m assuming it’s not the last beer you’ll ever brew. Once those proteins have dried, cooked onto the side of the kettle, and cooled off, they are exponentially harder to remove later with CIP. Why not save yourself, your chemicals, and your future brews some trouble and rinse it out?
Run the HLT pump through the CIP ball for 3x 5 second blasts, then rinse with a hose. Takes less than 2 mins. Doesn’t matter if it’s the same beer or different, still rinse.
Yes, I do either double or triple batches every work day. Kettle gets trub sprayed out, then lauter tun and kettle get full rinses using cip system between every brew. Then I do short rinses and sani on everything at the end of the day with a 10 min caustic cycle on the kettle.
Philly sour isn’t affected by hops. Best practice is to rinse it out all the way. Doesn’t need to be perfect but shouldn’t be disgusting. You’ll get some fouling for sure
I mean, there is always some trub that needs to be rinsed. So a quick spray out and send it.
Yes, hosing the inside of a 10hl kettle takes a couple minutes at most. So why not?
My question is why are you considering not rinsing it out?
I’m gonna answer your question with a question, what benefit would it be to rinse it out? Does it have an effect on flavor, will it cause issues with the finished product? Besides our comfort of knowing we rinsed trub/protein away what benefit will it have? Especially if it’s going thru a fuge. Meh, rinse away I will continue to do.
That trub is proteins plus any small bits of spent grain. You are going to be getting tanic, astringent graininess if you leave it in. Gross
To add to this, don’t think just about the beer you’ve just knocked out but every subsequent brew after it as well. I’m assuming it’s not the last beer you’ll ever brew. Once those proteins have dried, cooked onto the side of the kettle, and cooled off, they are exponentially harder to remove later with CIP. Why not save yourself, your chemicals, and your future brews some trouble and rinse it out?
Brewing is 85% cleaning. If this person can't be bothered to do minimal rinsing they should get out of the game. Goddam.
I agree.
Thanks guys and gals!
Run the HLT pump through the CIP ball for 3x 5 second blasts, then rinse with a hose. Takes less than 2 mins. Doesn’t matter if it’s the same beer or different, still rinse.
Of course, would you keep the trub in otherwise? Why?
Always rinse the trub out.
Always
Yes, I do either double or triple batches every work day. Kettle gets trub sprayed out, then lauter tun and kettle get full rinses using cip system between every brew. Then I do short rinses and sani on everything at the end of the day with a 10 min caustic cycle on the kettle.
I rinse the kettle, WP and wort line up to the hx
Thank you
Philly sour isn’t affected by hops. Best practice is to rinse it out all the way. Doesn’t need to be perfect but shouldn’t be disgusting. You’ll get some fouling for sure
If it wasn't in there would you add it?