Originally Posted by crosssidetop
I saw the sticky about fermentation possibly taking longer, so that answers one question
But it's been about 20 hours since I pitched my yeast and I already have what appears to be a thick layer of sediment on the bottom of my fermenter.
Anybody who can tell me what this may be indicative of?
The brew is 'supposed' to be a White IPA made with extract. Used the side burner on my bbq which was pretty inadequate as it would only achieve a rolling boil with the lid on. Took 4 hours to cool in an ice packed basin in my laundry room. I used a smack pack of wyeast 3944 belgian witbier, but didn't realize it took 3 hours to mature, and found online that it wasn't necissary for proper fermentation so I said screw it and pitched it as it was 3am and I couldn't keep my eyes open. I'm going to sit on it for the timeframe expected regardless, just wondering if there's any advice I can get to help this batch?
OG was 1.045 which was quite a bit lower than what was on the recipe.
I agree with brewkinger, where to start,
1- boiling w/ the lid on is a definite "NO, NO". In addition to preventing the boil off of unwanted compounds like DMS prevents proper concentration of your wort, another key aspect of the boil. This probably contributed to you low OG.
What was the expected OG based on the recipe?
2- you didn't mention any hop additions. Were they done per the recipe? Also, did you use any Iriash Moss or Whirfloc toward the end of your boil?
It's possible that the sediment is proteins and other trub material.
3- What's the temp of your fermentor & how are you controlling that temp?
4- get a copy of Palmer or read it online. It will benefit your efforts in the future.
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