rookie brewer

Jim Fehrenbach · Mar 22, 2008

I am brewing Irish Stout (5 gallons) and added and extra pound of malt extract to the wort (I want extra alcohol in my brew). When transferring from primary to secondary there seemed to be an unusually large amount of sediment at the bottom. I mean it looked like a large batch of malt-o-meal!!! Have I done something wrong or is this on account of the extra malt extract that I added?

Kayos · Mar 22, 2008

Usually this is due to the type of yeast. There is nothing wrong with a big yeast layer on he bottom. What yeast did you use..Nottingham's by chance?

Jim Fehrenbach · Mar 22, 2008

I bought recipe kit from local home brewery and used whatever dry yeast came with it. I wish I was more knowledgeable about this stuff but I am just starting out...with home brewing not drinking beer.

Ooompa Loompa · Mar 22, 2008

Yup that's perfectly normal. The yeast eats the sugars and multiplies and by the time you're done you have a ton of yeast left at the bottom.

olllllo · Mar 22, 2008

Woah, I know a Jim Fehrenbach in Phoenix but not from your part of the world.

Spooky.

david_42 · Mar 23, 2008

The trub can range from packed sand to cottage cheese. All nominal.

rookie brewer

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rookie brewer

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Jim Fehrenbach

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Kayos

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Jim Fehrenbach

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Ooompa Loompa

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olllllo

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