Nickhouse80

Recipes 

I used Nottingham and White Labs American Ale yeast in the same 5 gallon batch. (Just experimenting) Now I have an unbelievable amount of yeast settlement. I could only siphon about 3 gallons out of the primary to the secondary because there was literally 4.5 inches of yeast in the bottom of my carboy. Did I use too much yeast or is there another way to avoid this? Probably a stupid question.

rsmith179

Recipes 

Sounds like you may have more of a trub problem than too much yeast. The yeast are only going to multiply to a certain point, definately not 2 gallons worth. I have a feeling that what you're seeing in the bottom is a lot of hot/cold break proteins, hop sediment, and some yeast. Post a pic if you can...

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"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

Paddle_Head

Recipes 

Yeah, it might have just needed longer to clear a little. How long was it in primary and what temp?

pericles

Recipes 

Did you wait your usual amount of TIME, or just transfer when you got the right hydrometer readings? Remember, GRAVITY plays a part in compacting the trub, so even if your double shot of yeast sped up primary fermentation a little, gravity takes just as long to compact your trub.

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Primary 1: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber

Nickhouse80

Recipes 

I didn't even think to take a pic. A lot of it was probably trub but it was the most vicious fermentation I've seen yet. It was in primary for 2 weeks at 68 degrees and the trub was completely compacted. I tried to strain as much as I could when I started the primary but obviously didn't get all of it. I had a lot of ingredients in this one, more than usual.