In a lot of home brewing books, and perhaps in the minds of many home brewers, is the advice that you should separate your beer from the trub during fermentation. (Trub, also known as lees, refers to the sediment that appears at the bottom of the fermenter.) The prevailing wisdom is that trub will cause the finished beer to be more cloudy, have "off flavors", and generally turn out worse than a beer moved off the trub into a secondary fermenter. The folks who make the Grainfather did an experiment in February to see if the prevailing wisdom is correct. Would a beer kept on the trub throughout its fermentation taste worse, look more cloudy, have poorer head retention, etc., than a beer removed from the trub? For the experiment, they brewed an American Pale Ale (APA). Half of the batch was fermented with as little sediment as possible. The other half was given as much sediment as possible. If the trub made any difference in the beer, this experiment sh...