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GrundleCruncher · 10-02-2007, 03:57 PM

I took some pictures, but this website is trying to extort money out of an already broke college student.

I followed the standard procedure, I collected all the gunk at the bottom of the bucket and put it in a gallon apple juice jug.
I let that sit at room temp for a while then poured the liquid into three jars.
The jars sat in the fridge until I saw two layers form, I poured the top layer into more jars and put them in the fridge until everything settled out.
I then took the liquid off the top and replaced it with clean water.

But today there is a still a distinct layer of lighter material on top of darker material, and theres a lot more dark material.
Is this mostly trub that I have? Where could I have gone wrong?

**TheJadedDog** · 10-02-2007, 03:59 PM

Sounds like you still have some trub; sometimes it takes more than three cycles to get everything. Just swirl to get the yeast back into suspension and pour into a new vessel.

ohiobrewtus · 10-02-2007, 03:59 PM

It doesn't sound like you did anything wrong. Take the top layer off again, bottle it and label it. It should be fine, imho.

GrundleCruncher · 10-02-2007, 04:44 PM

Excellent, thanks for the help. I hope to get many generations in my years to come.

GrundleCruncher · 10-02-2007, 04:53 PM

I suddenly wonder, why is it important to separate the trub?

**TheJadedDog** · 10-02-2007, 05:20 PM

You want to separate the trub in order to avoid off-flavors/unexpected fermentation results in the next beer you pitch the yeast to.

ohiobrewtus · 10-02-2007, 05:35 PM

Jaded is exactly right. Plus, I made the mistake of leaving too much trub when I bottled. I opened those bottles to use the year a month or so later, and it was like a slop cannon. It was a disaster - shot stuff all over my kitchen.

I learned my lesson from that one. I typicaly wash 4+ times.