re: Homebrewing: In-Process Thread

I ended up transferring a lot of trub into the fermenter because it was getting late and I was cold and ready to wrap things up.

I decided to read up again on the brulosopher's rub experiment to make myself feel better about all this. The following is from his findings on a cream ale:

quote:

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My Impressions: In the multiple times I’ve sampled both of these beers, I’ve regularly come to the same conclusions, namely that Truby is clearer with more noticeable hop aroma and a perceptibly enjoyable crispness. Like some of the others who have compared these beers, I agree that Non-Truby has a smoother flavor, slightly less biting, but all things considered, I actually find myself pulling the tap handle for Truby more often than Non-Truby.

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The bolded statement has me particularly happy if it happens in my batch as well.

Now the question becomes whether or not this extra material will affect dry hopping, and whether I should rack it to a secondary before dry hopping. His beer sat on the trub for a total of 13 days. My beer would be on it for a minimum of 18. Does that extra time make a difference? Enough to justify the O2 exposure during racking?
I dunno