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-   -   Huge yeast cake (pics) (http://www.homebrewtalk.com/f163/huge-yeast-cake-pics-189461/)

senorswiss 08-04-2010 04:49 PM

Huge yeast cake (pics)
 
I recently made a breakfast stout from a NB kit with Notty dry yeast (also steeped some coffee after the boil) and ended up with a massive yeast cake. Really it was more of a pudding. Maybe it wasn't actually yeast? I was only able to siphon about 2.5 - 3 gal out when racking to secondary. This thing was 4.5 inches thick! Any thoughts on what happened?

http://dl.dropbox.com/u/36062/DSC_5135.JPG
http://dl.dropbox.com/u/36062/DSC_5138.JPG

ChshreCat 08-04-2010 04:53 PM

How long was it in primary? That just looks like it hasn't all settled yet. Also looks like a lot of break material in there too, but that usually compacts right down with the yeast.

MW66 08-04-2010 04:54 PM

I would have let it settle at a cooler temperature for a while. How long was it in primary? More importantly, how did it taste?

senorswiss 08-04-2010 05:31 PM

Good questions - I should have included more info in the original post. It was in primary for 4 weeks, so I don't think settling should have been the issue. I use bags for my pellet hops which keeps most of that junk out of the primary. Break material is, perhaps, a possibility, but I've never seen so much in reading online or in my admittedly short tenure as a brewer. I tasted it a couple of weeks ago, so my memory isn't fresh, but it certainly didn't taste infected.

MW66 - Unfortunately I don't have a fermentation cabinet. I used a swamp cooler for primary and kept it around 63 F.

Ah another detail that I just remembered: The entire fermentation was rather slow, the pudding-like layer on the bottom began early in the fermentation, and bubbles were rising occasionally from that layer.

Also, I meant to type that I siphoned 3-3.5 gallons to secondary rather than 2.5-3...just for the record.

Thanks for the input, gents.

HokieBrewer 08-04-2010 06:20 PM

How do you chill your wort coming off the boil?

sigfried 08-04-2010 06:23 PM

I recently used the same kit with the same results. When I racked the beer to secondary it was thicker than the 3 stouts I had done previously(not NB). I am aging mine with vanilla, bourbon and oak so I hope it tastes good with all I have involved. I'll post a taste test in a month or two. I plan on letting it sit in the secondary a while.

I personally am done with kits. Moving to all-grain soon.

prosper 08-04-2010 06:30 PM

that's mostly trub - not yeast. It should compact down quite a bit more if you leave it a while longer before racking

senorswiss 08-04-2010 09:20 PM

Quote:

Originally Posted by HokieBrewer (Post 2198684)
How do you chill your wort coming off the boil?

50' wort chiller.

Quote:

I recently used the same kit with the same results.
Good to know - Thanks Sigfried

Quote:

that's mostly trub - not yeast. It should compact down quite a bit more if you leave it a while longer before racking
Isn't 4 weeks about the longest most people recommend leaving beer on the yeast in primary?

sigfried 08-20-2010 01:36 PM

Quote:

Originally Posted by senorswiss (Post 2199068)
50' wort chiller.


Good to know - Thanks Sigfried



Isn't 4 weeks about the longest most people recommend leaving beer on the yeast in primary?

How did this turn out for you? I moved mine to a secondary then into a keg to condition. I plan on letting it set for a few months hoping the beer will thin out at least a little.

senorswiss 08-24-2010 11:36 PM

Quote:

Originally Posted by sigfried (Post 2227617)
How did this turn out for you? I moved mine to a secondary then into a keg to condition. I plan on letting it set for a few months hoping the beer will thin out at least a little.

I actually haven't kegged it yet - keezer was full - so it's still sitting in secondary.


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