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-   -   Yeast settling after 4 days in Fermenter? (http://www.homebrewtalk.com/f39/yeast-settling-after-4-days-fermenter-384928/)

ryangsams 01-27-2013 03:26 AM

Yeast settling after 4 days in Fermenter?
 
As of right now I am not worried and don't believe my beer is ruined. :)

But i do have this question. I brewed an Oatmeal stout on Tuesday night. There began to be activity after about 12-18 hours and continued for another 24 hours atleast. But i checked it today after 4 days and noticed a lot of yeast on the bottom already. is this normal? I used White labs yeast and on my first brew (this is my second brew) I used a dry yeast and don't remember seeing all the yeast on the bottom so soon. I will take a hydrometer reading tomorrow.

Will also take a picture tomorrow and update this as to SHOW what I am seeing.

Thanks in advance for the help.

Also, RDWHAHB ;)

ColoHox 01-27-2013 04:00 AM

Sounds perfectly normal. There is probably a bit of settled trub mixed in there as well. Take a gravity reading as well when you are taking that picture.

Upthewazzu 01-27-2013 04:03 AM

Yep, normal. I had an amber ale completely settle after only 72 hours. Scared the crap outa me!

lumpher 01-27-2013 04:10 AM

depends on the temp fermented at, and how much trub was transferred. people freak out so much about stuck sparges and infections. use close to normal pitch rates and good sanitation, and you're good. had 1 stuck sparge early in my brewing, where i used 1 windsor on a 1.80 or so, and 1 infection, where i fell asleep for 3 hours while chilling. ruining a beer is very hard to do when you're careful

m_chevy 01-27-2013 04:20 AM

I bottled my English Stout last weekend. I had the same problem after about 5 days. It rolled a lot. It even came out of the air lock. But then it DIED. My final gravity was lower than expected. I wound up with a 4.5% stout.

I talked to a local brewer and he said that type of yeast was very flocculant but dropped very quickly. He suggested mixing in another type of yeast. I don't remember the name of it.

ryangsams 01-27-2013 01:55 PM

Thanks for the replies. I figured there was nothing to worry about.

unionrdr 01-27-2013 02:07 PM

You also have to concider the color of what's settling. The slightly darker,earthy tan color stuff is trub. The white to devenshire cream colored stuff on top of that is the yeast. The trub layer is always on the bottom with yeast on top. The trub starts settling pretty fast. Within an hour after pitching I've seen trub layer forming with some cold break.

ryangsams 01-27-2013 03:26 PM

It looks pretty white and very fine, so im assuming its yeast. I see some darker stuff underneath which would be trub. I took a gravity reading and it is 1.020@ 70. If im not mistaken, it is about the same as when i pitched.

Here is the picture
http://farm9.staticflickr.com/8359/8...2facb9a1_c.jpg

Proof of fermentation.
http://farm9.staticflickr.com/8493/8...ebbfbc3828.jpg

ColoHox 01-27-2013 03:29 PM

Quote:

Originally Posted by ryangsams (Post 4832178)
I took a gravity reading and it is 1.020@ 70. If im not mistaken, it is about the same as when i pitched.

Wait...meaning your starting gravity was about 1.020 as well?

ryangsams 01-27-2013 03:40 PM

Quote:

Originally Posted by ColoHox (Post 4832190)
Wait...meaning your starting gravity was about 1.020 as well?

yea, but i don't think i mixed the wort well after adding the topping water. So it was probably higher, but me messing up the wort mixing fudged up my readings.

If needed, i used Midwest brewing Oatmeal Stout extract kit.
http://www.midwestsupplies.com/oatmeal-stout.html


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