I opened up a fermenter of Pale Ale yesterday to dry hop and pull a sample and there were numberous yeast rafts (think floating brown dumplings in soups). My only issue is that if they get disturbed even remotely, they break up and cloud up the beer, while the little chunks return to the surface.
I didn't have anything sanatized eexcept the baster I was pulling a sample with so I didn't have any way to really break them up.
My hydrosample was full of the yeast chunks and the beer still tasted damn good...just gross to look at.
Is there any way to get these guys to settle out, or should I rack to bottling bucket and try to keep them from the siphon/settle out in there?
Thanks for any advice.
Fermented at 62-64 degrees for 24 days.
If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln