Good evening,
Approximately ninety minutes ago, I racked my one-gallon original recipe (SMaDH - Maris Otter, Centennial and Australian Galaxy, Safale S-04), and ended up with this:
Obviously, I couldn't rack it into the secondary fermenter, but it begs the question: how did I end up losing 35% or so of my carboy to trub? What's worse: the trub wasn't even that dense - it was largely suspended. Well, you might be able to make that out in the photo.
I know I did something wrong; I just do. But, where did I make my mistake:
I brewed at the correct temperatures, and the correct proportions; kept it out of the light; and I still ended up losing almost a half-gallon of potentially tasty beer.
Luckily, no skunking (it smells rather neutral), no...thingies (my first beer had white, protein-laden strings floating in it), and the color looks right. Just a lot of trub, which is possibly good, but more than I should have, which is bad.
As I am a blithering idiot when it comes to matters brewing (to be fair, you all started this way, too), any suggestions are beneficial.
Approximately ninety minutes ago, I racked my one-gallon original recipe (SMaDH - Maris Otter, Centennial and Australian Galaxy, Safale S-04), and ended up with this:
Obviously, I couldn't rack it into the secondary fermenter, but it begs the question: how did I end up losing 35% or so of my carboy to trub? What's worse: the trub wasn't even that dense - it was largely suspended. Well, you might be able to make that out in the photo.
I know I did something wrong; I just do. But, where did I make my mistake:
I brewed at the correct temperatures, and the correct proportions; kept it out of the light; and I still ended up losing almost a half-gallon of potentially tasty beer.
Luckily, no skunking (it smells rather neutral), no...thingies (my first beer had white, protein-laden strings floating in it), and the color looks right. Just a lot of trub, which is possibly good, but more than I should have, which is bad.
As I am a blithering idiot when it comes to matters brewing (to be fair, you all started this way, too), any suggestions are beneficial.