Check out brewlosophys exbeerment on it it's pretty convincing now that fella likes to buck the trend. I tell ya what it cuts out a bit of hassle on brew day too. Down side just that bit extra trub at the bottom of primary it was up to 3 liter mark on my last brew that'd be about two inches in your scale
I've heard that about trub in the fermentor from other sources. Protein and yeast are flavorless; however, the hop debris are not, nor is any grain debris that might have made it into the kettle. Regardless of the results of the single run, I can't imagine commercial brewers spending the money to separate the wort from the trub if there were no good reason to do so. I can imagine that at commercial scale there may be effects in play that aren't in a five gallon batch and I do agree there's a lot of beer lore out there. Current method is bag the hops to keep as much of that out of the fermentor as possible but not worry about the protein gunk. Seems to be working for me.
My fermenter has more than 5 gallons in it. That way after racking it twice, I can fill up my keg completely. And if I have any left over, I fill up a jar or two so my wife can make pizza crust with it, but that's another thread! Anyway, I think sometimes I'll only have about 3/4 gallon'a worth of headspace in my primary.Jeffpn I've got in your terms a gallon and a half,of head space as I ferment in a 30lt bucket. You get a bit of a blow,out Eh?
No you are onto it I'm thinking of doing the same thing with some slurry from a recent Baruch a beer wlp090 sandiego super yeast should make a tasty crust I'm just to lazy to get it doneMy fermenter has more than 5 gallons in it. That way after racking it twice, I can fill up my keg completely. And if I have any left over, I fill up a jar or two so my wife can make pizza crust with it, but that's another thread! Anyway, I think sometimes I'll only have about 3/4 gallon'a worth of headspace in my primary.