Collectively we call it the trub, but generally the gunk that lands at the bottom of your brew kettle at the end of the day can be broken down into three distinct
. . . luckily for us, alcohol is lethally toxic to the vast majority of microorganisms found in our world.
The method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into