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Old 05-09-2011, 07:32 PM   #1
chezzesteak
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Default What is this

help!!!! what is this and whats this caused from?

i brewed two batches yesterday and the other one is not like this..

img00021-20110509-1129.jpg  
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Old 05-09-2011, 07:37 PM   #2
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Trub. Don't worry about it. It'll settle in a day or two.

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Old 05-09-2011, 07:38 PM   #3
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Looks like tiny particles of hops that are sticking to the carboy....I usually get a little of that each time I ferment in a glass carboy.

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Old 05-09-2011, 07:55 PM   #4
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is there reasons why one beer would do it and not another. i am worried lately becuse i have had 3 bad batches in the last 2 months.

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Old 05-09-2011, 07:56 PM   #5
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BTW i dont think it hops because i used hops in a bag for the first time. i got sick and tired of chweing on hops out of my glass

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Old 05-09-2011, 08:01 PM   #6
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Hops, trub, yeast stuck to the side of the fermenter, could be a lot of things, but doesn't look like anything to be worried about at this point. Even with hop bags, I still get some hop sediment in the fermenter.

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Old 05-09-2011, 08:01 PM   #7
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I've ha the exact thing in my Carboy before. It was a mix of hops, grain particles, and coagulated proteins, they settled out after the aggressive fermentation slowed down (and looked pretty cool while the ferm was going full tilt) When you were transferring to your primary from the kettle, did you whirlpool your wort post boil? did you filter? How quick did you chill your wort?

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Old 05-09-2011, 08:09 PM   #8
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Quote:
Originally Posted by NyPDFustercluck View Post
I've ha the exact thing in my Carboy before. It was a mix of hops, grain particles, and coagulated proteins, they settled out after the aggressive fermentation slowed down (and looked pretty cool while the ferm was going full tilt) When you were transferring to your primary from the kettle, did you whirlpool your wort post boil? did you filter? How quick did you chill your wort?
i stopped doing primary and secondary. i found out i was just increasing my contamination. i do 3 gallon boils , still extract, chill it with immersion chiller which is about 15 -20 mins, add 2.5 gallons of sterile filtered water ...

yes on filter, i have one of those funnels with the filter in it. just used that for the first time. trying to get my beer more clear and not so much **** in it

Thanks guys...
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Old 05-09-2011, 08:10 PM   #9
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Quote:
Originally Posted by chezzesteak View Post
is there reasons why one beer would do it and not another. i am worried lately becuse i have had 3 bad batches in the last 2 months.
I'd be interested in knowing your brewing method. Honestly, there are ways to keep that stuff out of the fermenter (to a certain point). And really, a lot of people don't bother keeping it out, they just work around it. Generally, it should not end up in your bottle.

And having bad batches is something that we can also help keep from happening if we know your methods. Almost every problem has a simple solution for it.
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Old 05-09-2011, 08:14 PM   #10
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Originally Posted by chezzesteak View Post
i stopped doing primary and secondary. i found out i was just increasing my contamination. i do 3 gallon boils , still extract, chill it with immersion chiller which is about 15 -20 mins, add 2.5 gallons of sterile filtered water ...

yes on filter, i have one of those funnels with the filter in it. just used that for the first time. trying to get my beer more clear and not so much **** in it

Thanks guys...
It's been a while since I brewed extract, but do you really need to chill before adding top-off water? I think you could refrigerate it before hand and just pour it in to drop the wort temp.

That might eliminate the chiller as a suspect.

I always siphon from the top and slowly lower the siphon down the side of the boil kettle. Give the wort a good gentle stir to get it swirling and let it settle a bit before siphoning. This will help get the stuff to drop down.

The mesh filter is what I use to finish off the filtering as well. Works pretty good.

Let it ferment for like 3 weeks (minimum) before bottling and try not to stir up the trub when you transfer into a bottling bucket with the priming sugar.

What do you use for a sanitizer?
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