Baking with Trub

That there is what we call “trub”. You might also call it sponge or in my case “bread starter”. Under normal circumstances this stuff probably shouldn’t be used for baking but I was just going to flush it anyway so here goes.
After some googling (and learning a few new terms like trub and sponge) I found that two cups of sponge is roughly 1 packet of starter yeast. So that’s what I’m going on.
2 cups sponge/trub
1 tsp salt
1 tsp sugar
2 tbsp oil


Mix it all up add:
1 cup of flour, mix

Add another cup and mix until it firms up. Throw it on a cutting board, add up to another cup a little at a time until it’s not sticky anymore.

Knead until it’s ready, throw it in a bowl, rub with a little oil and cover the bowl with a wet cloth for the next 12-18 hours.

That’s all I’ve got so far. I think this is going to be a very hop flavoured sour dough but only time will tell if it’s at all edible.

Beer Transfer

Beer update time! I transferred my wort to my secondary fermenter today. Nothing special but I got some photos and a special bonus!
Here’s a few days in. The yeast must be enjoying itself.

Really nothing to do at this point but wait until the foam dies down. Once racking day comes along you should move the bucket to a highish surface. As long as bottom of the bucket with the wort is above the top of the one you’re transferring to you’re fine.

Look at all that yeast!

We’ll see more of that stuff later.
The reason we want the bucket high is that we’re going to let gravity do the work. That’s right, siphoning! I learned a little trick since the last time I made beer and it’s worked real well. Instead of using your mouth to suck the water through the tube you can fill the tube up with water and drain it into a bowl until the beer comes through.


Not a whole lot left. Once the beer is flowing put the other end of the tube in the second bucket and let it go. To avoid letting the sediment get into the tube and maximize what you remove you can prop the bucket on a board like I’ve done and hold onto the rod so you can keep it above the sediment line until all the liquid is gone.


At this point I’m dry-hopping as well so in they go.


Fill the airlock up about halfway with water, put the cap on and you’re done.

Well, there are a hell of a lot of photos here already so I’m going to split the rest of them into a separate update but all you need to know is: “trub bread”.