Current batch of sediment

I brewed my first batch of beer with all DME and when I transferred this weekend it seemed like an excessive amount of trub/sediment etc on bottom of bucket. Maybe two or three inches. I have always used LME and some DME before so was wondering if this is normal. Beer tasted really good and it was one of those MURPHY brewings I was sure would not turn out. I used 6.5 lbs of DME and Extract grains and hops (3 doses) 60 min 15 min and 0 min on boil.

Your trub layer doesn't sound like it is a problem. Maybe a difference in the milling or more starch in the grains used or most likely a change in yeast , but no big deal. It is not from the change between DME and LME.

Thanks for the reply, yes I could say all those things probably do apply as I changed everything I had used in the past. Used SO4 yeast and it was very very active.

If you have that thick of a layer of trub, you may be transferring too soon as the trub should settle out into a compact layer. I suspect your yeast might not be done working yet.

hmm.......maybe too soon. I did transfer at 8 days this time instead of 14. Trying new things. Will give this some thought too.

You can generally primary for a few weeks to let the beer finish fermenting, clarify and mellow out in general.

Brent

Have tried some at 1-3 weeks in Primary and then 1-3 weeks in secondary. Just been experimenting alot with ferment times and racking times with mead and beer as of late. Thanks for the input

Yes it did seem like alot to me. As I said I changed alot of things including alot of grains in the bag for steeping. I should have let it set for another 7 days as usual but it is an experiment and it tastes great already so.................