SOP — Cone Dumping: Trub, Yeast & Hops¶

FUERST WIACEK Version 1.0 | Cellar — all fermentation tanks

Purpose¶

This SOP covers the three types of cone dump performed during and after fermentation: trub (post-brew solids), yeast, and hops (post-dry hop). Each has a distinct procedure, timing, and stopping criterion. All three share the same sanitation protocol for caps and outlets.

When to Dump¶

Type	Timing	Notes
Trub	Next working day after brew, or first working day back after days off	Always dump trub before fermentation progresses too far
Yeast	Before dry hopping on beers that receive dry hops. For beers without dry hops, when called by the brewmaster — typically around cold crash day 3, then again one week later if needed	If the tank is scheduled for yeast harvest, do not dump — refer to the Yeast Harvest SOP
Hops	Monday following Thursday dry hop, or first working day if Monday is a day off	4 days contact time before first dump. For beers that received more than 50 kg dry hop (typically double brew hoppy beers), perform a second hop dump 2 days after the first

Equipment¶

All dumps - Alcohol spray - Water hose - PAA bath (for caps)

Trub dump - 5 L pitcher (1–3 pitchers)

Yeast and hop dumps - Short gully hose - Sightglass (installed between tank outlet and hose) - Buckets (standard size, approximately 30 L each)

Shared Sanitation Protocol¶

The following steps apply at the start and end of every cone dump, regardless of type.

Before dumping

Remove the outlet caps and place them in the PAA bath. Leave them to soak until the dump is complete.
Spray both outlets generously with alcohol.

After dumping

Rinse both outlets thoroughly with water.
Spray both outlets generously with alcohol.
Retrieve the caps from the PAA bath, spray with alcohol, and refit them.

Procedure A — Trub Dump¶

Trub consists of dead yeast, hop particles, and protein solids that settle in the cone after knockout. Removing it early improves fermentation conditions and reduces off-flavour risk.

Apply the shared sanitation protocol — caps into PAA bath, spray outlets with alcohol.
Open the bottom cone outlet slowly and allow 1–3 pitchers (5 L each) to drain. Continue until the discharge runs mostly clear of old yeast and hop particles.
Close the outlet.
Apply the shared post-dump sanitation protocol — rinse with water, spray with alcohol, refit sanitised caps.
Mark the trub dump as complete on the fermentation spreadsheet.

Procedure B — Yeast Dump¶

Yeast settles in the cone during and after fermentation. Dumping it at the right time keeps the beer clean and prevents autolysis. The sightglass allows you to monitor what is coming through and judge when to stop.

Warning

If this tank is scheduled for yeast harvest, do not dump. Refer to the Yeast Harvest SOP.

Apply the shared sanitation protocol — caps into PAA bath, spray outlets with alcohol.
Connect the sightglass between the tank outlet and the short gully hose. Spray down the sightglass and all connections with alcohol.
Position a bucket under the hose outlet.
Open the outlet slowly. The goal is a controlled, even flow that allows the yeast cone to slide down gradually without pulling tunnels through the settled material inside the tank.

Note

Go as slow as possible. If the flow is too fast it pulls channels through the yeast bed and you lose the ability to get an even, clean dump.
Monitor the sightglass as the yeast flows through. When the flow transitions from thick yeast slurry to a milky liquid, prepare to stop.
Stop dumping when the discharge becomes liquid. It will remain milky — this is normal and expected. If you are unsure whether to continue, check with the team.
When a bucket is full, close the outlet, move the bucket to the gully, and empty it. Count the number of buckets dumped. One bucket ≈ 30 L.
Once the yeast dump is complete, open the racking arm or standing pipe outlet (depending on which the tank has) and dump approximately 1 L — roughly one short burst into a bucket or pitcher — to remove any residual settled material from that line.
Apply the shared post-dump sanitation protocol — rinse with water, spray with alcohol, refit sanitised caps.
Log the total volume dumped in the fermentation spreadsheet (number of buckets × 30 L, plus any additional volume).

Procedure C — Hop Dump¶

After dry hopping, spent hops settle in the cone. The dump procedure is the same as for yeast but the stopping point is easier to judge — the transition from hops to liquid is usually clear and sudden.

Apply the shared sanitation protocol — caps into PAA bath, spray outlets with alcohol.
Connect the sightglass between the tank outlet and the short gully hose. Spray down the sightglass and all connections with alcohol.
Position a bucket under the hose outlet.
Open the outlet slowly, as with the yeast dump — controlled flow to allow the hop material to slide down evenly.
Monitor the sightglass. The hop material will transition to clear liquid more abruptly than yeast. Stop as soon as the flow becomes liquid.
When a bucket is full, close the outlet, empty it into the gully, and count the volume. One bucket ≈ 30 L.
Once the hop dump is complete, open the racking arm or standing pipe outlet and dump approximately 1 L to clear any residual material from that line.
Apply the shared post-dump sanitation protocol — rinse with water, spray with alcohol, refit sanitised caps.
Log the total volume dumped in the fermentation spreadsheet.

Note

If the beer received more than 50 kg of dry hop — typically the case on a double brew hoppy beer — perform a second hop dump 2 days after the first. Repeat this procedure in full, including sanitation and volume logging.

Troubleshooting¶

Issue	Likely Cause	Action
Flow stops during yeast or hop dump	Outlet blocked by compacted material	Close outlet, wait briefly, then reopen slowly. Do not force. Check with team if flow does not resume.
Discharge becomes liquid quickly — unsure whether to stop	Thin yeast layer or tunnelling inside tank	Stop and check with team before continuing. Refer to sightglass — if it runs dry and stays clear after closing, the dump is done.
Sightglass runs dry immediately after closing outlet	No more material in cone — dump complete	This is the confirmation that the dump is finished. Proceed to post-dump sanitation.
Yeast still needed for harvest after dump has started	Scheduling error	Stop immediately and notify the team. Log what was dumped and flag on the fermentation sheet.