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Old 08-03-2014, 03:37 AM   #1
beer_baroness
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Default What to do about sediment in the fermenter?

Hey guys,

Just taken the final gravity reading for my first mini-mash red ale and it seems like there is a lot of sediment in the fermenter. Does it look normal?

I was planning on siphoning off into another fermenter and strain through sieve/cheese cloth to get it nice and clear.

Does this sound like a good idea? Does anyone have any other recommendations?

Cheers,
BB

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Old 08-03-2014, 03:52 AM   #2
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Is that a picture of your fermenter? If so is it at your full volume? That is a lot of head space if so. As for the sediment just let it be. It will fall out and settle with the yeast for the most part.

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Old 08-03-2014, 03:57 AM   #3
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No sorry, that's not the fermenter. That's just the sample we took for the gravity reading (in a glass).

So are you saying that when we shouldn't worry and bottle as normal?

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Old 08-03-2014, 04:01 AM   #4
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How long since you started fermenting? Could be yeast in suspension.
Look at all the floaters on the left that settled out in a short time.

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Old 08-03-2014, 04:06 AM   #5
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How long has it been sitting? Did you syir up the yeast by moving it?

Unless you stirred it, that looks like a beer that's no more than a week old, and in need of much more time, no matter whether youre going to secondary or not.

There are plenty of methods to clarifying beer you can look up, but you just need to wait for it to drop (though not mjch more if its done fermenting and you plan to move it to secondary to help clarify) and give it its minimum 3 weeks total before bottling, unless you ave any indication its done sooner (and it will never hurt toleave it, only probably help)

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Old 08-03-2014, 04:10 AM   #6
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I just realized that is post fermentation... reading comprehension is good.

Do NOT strain and already fermented beer. You would be asking for oxidation issues.

How long has that been in the fermenter? Doesn't look like very long I would be waiting 3 weeks or so in primary for that to clear up.

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Fermenter 1:
Fermenter 2:
Fermenter 3:
Fermenter 4: Jalapeño Raspberry Wheat

On Deck:

Kegs:
American Amber
Dark "Cherry" Tower Graf
Session Belgian Pale Ale (Saccharomyces)
Brandon O's Graff
Rye Bourbon Oak Porter
Good Measure(Raspberry Jalapeño Wheat)

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Old 08-03-2014, 04:30 AM   #7
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Thanks so much for the advice guys, really appreciate it!

The batch is only two weeks old so I think I will leave it for another week before bottling in the hopes it will settle down.

Thanks again

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Old 08-03-2014, 10:47 AM   #8
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More time + cold crash and you should be just fine.

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