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Old 02-14-2009, 02:27 AM   #11
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dark on top means the yeast is falling to the bottom. with less yeast in suspension it looks darker which is a good thing. Not as much yeastr to reflect the ligh. Yeast slowly falls over time. You can speed it up by crash cooling it down to low 40s
Will there still be enought yeast to bottle condition?
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Old 02-14-2009, 02:27 AM   #12
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Will there still be enought yeast to bottle condition?
more than enough. Unless you filter which most of us do not, you will be fine. No need to agitate at all either
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Old 02-14-2009, 02:28 AM   #13
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more than enough. Unless you filter which most of us do not, you will be fine. No need to agitate at all either
thanks.....
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Old 02-14-2009, 02:35 AM   #14
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one way to know for sure if it is yeast falling out of suspension, go throw that sucker somewhere outside, garage etc where its 25* or so, maybe a bit colder and see if it drops more.

i dont know how cold it gets there, but we were at 19* last night, and my beer was liquid this morning in my garage (also was 19 @ 5 a.m. this morning). no ice what so ever.
i have a feelin this will be a very clear batch indeed

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Old 02-14-2009, 02:59 PM   #15
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more than enough. Unless you filter which most of us do not, you will be fine. No need to agitate at all either
I was going to ask..

if your beer is oxidized.... could you use the drill bit stir thingy to knock the o2 out, like you do when making wine??
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Old 02-14-2009, 03:35 PM   #16
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Different from others, I'm going to guess that when you moved that carboy up high to on top of your counter, you jostled it around. (It's hard to lift it up high, especially without a milk crate or carboy handle.) I'm guessing this got some of your yeast and trub to get disturbed off the bottom, but it didn't rise all the way up to the top. If you let it sit a day or two, my bet is it will settle out again. If this is the case, I'm guessing you have a bit more stuff on the bottom of your bottles than you're used to.

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Old 02-14-2009, 04:11 PM   #17
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That is also a crap load of headspace for a secondary. You may want to find something closer to 5 gal. for a secondary.

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Old 02-14-2009, 11:03 PM   #18
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That is also a crap load of headspace for a secondary. You may want to find something closer to 5 gal. for a secondary.
That is the first thing I noticed. That is a lot of headspace. When I used a secondary and did small batches I would even go so far as to rack just before it reached FG just to ensure a bit more fermentation would take place and blanket some CO2 over the 2 gallons worth of headspace in my secondary.

I'm sure it will be fine ... might want to drink it young though. 4 months miraculously healed an infected brew I made but I'm not sure about oxidation...
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Old 02-15-2009, 07:36 AM   #19
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Check out these shots of yeast settling out over time.. I think it might answer your question

Tech - Settling Yeast for Decanting - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)

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Old 02-15-2009, 03:07 PM   #20
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The headspace isnt much of a problem as long as there is no splashing going on. When you rack to the secondary you will release enough CO2 out of suspension to form a nice blanket over top of the beer. CO2 is heavier than oxygen so the blanket of CO2 will cover the beer nicely as long as its not disturbed.

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