maltoftheearth
Well-Known Member
I brewed two consecutive BIAB beers and pitched off the same yeast cake (lager yeasts) for both. I was looking at the carboy the other day and noticed multiple layers of tan colored trub in the bottom with thin layers of white trub in-between. It is my understanding that this white layer is yeast.
This made me wonder whether BIAB is a method that may lend itself to stuck fermentation. Specifically, given the amount of particulate matter dropping out of suspension I wonder if this can either:
1. Drop yeast out of suspension
2. Coat yeast at the bottom of the carboy in such a way as to impede their ability to access sugar
I have not had a stuck fermentation yet with BIAB but I noticed by searching that others on this board have. Just a thought, I am new to brewing so I would be happy to hear whether either of these thoughts are valid or not and why. Thanks.
This made me wonder whether BIAB is a method that may lend itself to stuck fermentation. Specifically, given the amount of particulate matter dropping out of suspension I wonder if this can either:
1. Drop yeast out of suspension
2. Coat yeast at the bottom of the carboy in such a way as to impede their ability to access sugar
I have not had a stuck fermentation yet with BIAB but I noticed by searching that others on this board have. Just a thought, I am new to brewing so I would be happy to hear whether either of these thoughts are valid or not and why. Thanks.