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Old 08-04-2010, 04:49 PM   #1
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Default 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?


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Old 08-04-2010, 04:53 PM   #2
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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.

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Old 08-04-2010, 04:54 PM   #3
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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?

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Old 08-04-2010, 05:31 PM   #4
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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.

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Old 08-04-2010, 06:20 PM   #5
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How do you chill your wort coming off the boil?

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Old 08-04-2010, 06:23 PM   #6
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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.

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Old 08-04-2010, 06:30 PM   #7
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that's mostly trub - not yeast. It should compact down quite a bit more if you leave it a while longer before racking

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Old 08-04-2010, 09:20 PM   #8
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Quote:
Originally Posted by HokieBrewer View Post
How do you chill your wort coming off the boil?
50' wort chiller.

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

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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?
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Old 08-20-2010, 01:36 PM   #9
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Quote:
Originally Posted by senorswiss View Post
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.
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Old 08-24-2010, 11:36 PM   #10
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Quote:
Originally Posted by sigfried View Post
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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