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12-03-2005, 05:33 PM
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#1
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Junior Member
Join Date: Oct 2005
Posts: 26
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Question about primary
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I just transfered my honey nut brown to the secondary and noticed quite a bit (about an inch) of sludge on the bottom of the primary. Is it normal to have this much? Should I be mixing up the primary during fermentation? Questioning this because my last batch of Dry irish stout didn't quite have the full flavor I expected (still quite good though).
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12-03-2005, 05:51 PM
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#2
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Senior Member
Join Date: Mar 2005
Location: Midwest City, OK
Posts: 2,492
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Yes, it's normal. There's no need to "mix it up" (which is to rouse the yeast) as long as it's fermenting properly. If it's really slow and your yeast keep wanting to drop out on you, then you can give it a swirl here and there to keep it going.
__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long
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12-03-2005, 05:51 PM
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#3
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Senior Member
Join Date: Aug 2005
Location: Leicestershire, UK
Posts: 710
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That's perfectly normal, and it's called the trub. It's the spent yeast cells that have expired after turning your sweet liquid into the alcohol beverage you hold so dear... 
You don't want to be mixing anything up too much during fermentation (for fear of introducing oxygen to your wort), this is unless your fermentation is a bit sluggish / stuck (i.e. due to low temps etc). In this case you can gently stir the wort, by sitting the fermenter on your lap and rocking / rotating it gently.
I get varying amount of trub depending on the type of yeast I use, so nothing strange there.
__________________
Beer....the Duke of all Beverages.
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12-03-2005, 06:52 PM
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#4
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,799
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It's normal. The trub can be 1/4 inch to 1 1/2 inches. Leave it behind when you rack to the secondary.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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12-03-2005, 11:42 PM
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#5
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Senior Member
Join Date: Nov 2005
Location: Massachusetts, USA
Posts: 657
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Agree with posts, however, good boil will result in good hot break...make sure you filter though strainer on transfer to primary. Tilt primary with a block so trub sits at one end of primary and then tilt opposite to transfer to secondary. Cleaner secondary will result and I would also tilt secondary for racking to keg or bottles...again cleaner. Either way...trub, no trub, you'll be fine, don't worry!!!
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On Deck Nada
Fermenting/Conditioning Simcoe IPA, Cascade IPA, Ginger Saison, Sour Brown
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12-04-2005, 01:01 AM
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#6
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Senior Member
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,955
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I tilt too! ..but that's a different story, occifer!
If you read some threads on washing your yeast you can reuse the yeast in there. 
__________________
HB Bill
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12-04-2005, 02:21 PM
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#7
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Senior Member
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
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My buddy and me brewed a Chocolate Mint Stout a while back that had an insane amount of ingredients ( this was his baby! ) and it had close to 2 inches of trub in the primary and still close to 3/4 in secondary before bottling!
I think you're fine. |
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12-04-2005, 02:46 PM
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#8
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Senior Member
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,810
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My Pumpkinweizen had about 2-3" of trub in the bottom of the bucket. I was shocked by how much was left in there. I took pictures, but SWMBO made me delete them because they were nasty.
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