I brewed an IPA from extract and 2 hours after transferring it to the carboy I already an inch of sediment, and was wondering where it came from?
While transferring it, I ran it through a fairly fine strainer which caught the hops. In fact the strainer got clogged a lot so I had to keep cleaning it.
Can the extract produce sediment? or can the yeast multiple that quickly?
Also, I had a very active fermentation and was wondering if all the sediment contributed to the active fermentation?
Thanks!!!
While transferring it, I ran it through a fairly fine strainer which caught the hops. In fact the strainer got clogged a lot so I had to keep cleaning it.
Can the extract produce sediment? or can the yeast multiple that quickly?
Also, I had a very active fermentation and was wondering if all the sediment contributed to the active fermentation?
Thanks!!!