Trub

[skinfull]

When finishing the boil then using a wort chiller is best not to transfer any of the trub to the fermenter or does it make no difference.

[Aleman]

For light delicate styles it is generally best to carry through as little trub as possible. More robust and darker beers it doesn't matter so much.

If you are leaving the beer for an extended period in the primary it is better not to carry the trub across.

For long term stability of the beer (Both flavour and haze stable) the least amount of trub carried over the better . . . but we are talking 3-6 months plus.


Personally I don't worry about it, although I am looking forward to having a conical where I can ditch the trub before pitching the yeast.