Recently, the esteemed Brulosopher put together one of his excellent exBEERiments, this one on the subject of how trub affected beer in terms of clarity, flavor, aroma, mouthfeel, etc. The idea was that he brewed one ten gallon batch of cream ale but split it into two fermentors. In fermentor number one, he made an effort to whirlpool and filter out as much break material as possible from the kettle, whereas in fermentor number two, he intentionally transferred extra trub with the beer.
The two beers had identical original gravities, and post fermentation, identical final gravities. Brulosopher had some local homebrew buddies sample the two beers in a triangle test - i.e. giving them three unlabeled glasses, with two of one beer and one of the other - and asked them to identify which was which, and to compare and contrast the two.
I was fortunate enough to have been selected to receive a bottle of each sent to me in the mail. I refrigerated them for thirty-six hours, and tonight, cracked them both open. I decided to review the two beers at the same time, using the BeerAdvocate review style (appearance, aroma, taste, mouthfeel, overall). Understand that I do not possess a particularly refined palate, am not a BJCP judge, and have no special qualifications for reviewing these beers; I'm just a guy who loves to brew and drink beer. In this post, I will refer to the beers in the same way that Brulosopher has - Truby and Non-Truby.
Both beers were served in identical, freshly cleaned pint glasses that bear my "Confederate Dragon Brewing Company" inscription.
Appearance: both beers pour a straw yellow with a very thin cap of near pure-white foam. While both beers are well carbonated with tiny bubbles that continue to rise as I enjoy them, neither keep any measurable head - although Non-Truby retains slightly more. Both beers leave behind light lacing in the glass, though again, Non-Truby...
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Tags for this post: trub, beer, clarity, flavor, aroma, homwbrewing, truby