What happens if some of the trub sediment gets into the fermenter?
The silty trub is hard to avoid, and you will always get some into the fermenter. Try to avoid getting the thickest sediment into the fermenter, by quitting siphoning when there is 1 to ½” of trub left in the boiling pot. Excessive trub in the fermenter has been linked to coarser-tasting beer and a shorter shelf life, although a little will not hurt the flavor, and has even been found to encourage yeast growth. Yeast & Fermentation 5.30 I added the yeast two days ago and nothing is happening. The temperature must be at least 65° F. for the yeast to start, even if you are brewing a lager. If the temperature is below 65° F., warm the wort and wait an additional two days. Otherwise, if the temperature is above 65° F., wait an additional two days, as some yeast strains, are slower than others, particularly when a starter has not been prepared in advance. For faster yeast starts in the future, prepare a yeast starter (see section above).
