My second batch has been in the fermenter for 9 days. The trub is sort of "bubbling" -- I see little peaks slowly forming, and every once in a while one of the peaks will detach, float up for a couple inches, then fall back down onto the yeast cake. I have no idea if this is normal, because my first batch was a very dark-colored porter so I couldn't really have seen this is I tried.
Possibly relevant background info: This is a pale ale (which is not very pale at all since I scorched the LME, d'oh...) and I had a very rapid initial fermentation probably due to using Safale S-05. I was doing a 5-gal batch in a 6.5-gal carboy, and it overflowed the fermentation lock within 12 hours of pitching! (I replaced the lock with a freshly sanitized one and have had no problems since and no visible signs of contamination) Primary activity subsided within a couple of days.
I am planning on keeping it in the primary for 3 weeks, then bottling. So this trub thing... totally normal? No problem?
Possibly relevant background info: This is a pale ale (which is not very pale at all since I scorched the LME, d'oh...) and I had a very rapid initial fermentation probably due to using Safale S-05. I was doing a 5-gal batch in a 6.5-gal carboy, and it overflowed the fermentation lock within 12 hours of pitching! (I replaced the lock with a freshly sanitized one and have had no problems since and no visible signs of contamination) Primary activity subsided within a couple of days.
I am planning on keeping it in the primary for 3 weeks, then bottling. So this trub thing... totally normal? No problem?