Tuesday, August 27, 2013

Trouble with Trubble

Last week when I was at Two Roads Brewery enjoying Firkin Thursday, I was sitting at the bar overlooking the brewery.  I was happily sipping my dry hopped Honeyspot Road when I looked down and saw this!

I almost fell off my stool.

Despite my anxiety, I managed to choke down two or three more beers.  I know you're thinking that I couldn't have been all that upset if I continued drinking.  But, but, but, you can't leave beer in a Firkin!  It would be a waste of perfectly good beer.  I felt obligated to do my part.  It's a tough job, but somebody's got to do it.

On my way out, I spied the culprit in the beer garden, swilling a beer of his own.  So, I marched right up to him and said, "What the #%&*!!"

He must've thought I was either drunk or crazy, both of which may be true, but also beside the point.

When I explained the reason for my angst he offered a reasonable explanation that restored my faith in both him and the brewery.

After viewing the video (it's way better with sound), proceed to the explanation below:

What he was doing was removing the trub from the bottom of one of the tanks.

After fermentation or the boil is complete, the beer is transferred to another tank.What's left behind is a sedimentary layer of waste - primarily comprised of residual yeast, protein, fats and/or hop refuse.  These dregs are removed because they can produce off-flavors or a hazy appearance if left in contact with or allowed to mix with the beer.

So the trub is flushed from the tanks so that the tank can be cleaned and prepped for the next batch of beer.

And, that is what he was hosing down the drain. Not beer.


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