Why does by brew look like this? - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Why does by brew look like this?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 02-14-2009, 03:27 AM   #11
impatient
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Chimone View Post
dark on top means the yeast is falling to the bottom. with less yeast in suspension it looks darker which is a good thing. Not as much yeastr to reflect the ligh. Yeast slowly falls over time. You can speed it up by crash cooling it down to low 40s
Will there still be enought yeast to bottle condition?


__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 02-14-2009, 03:27 AM   #12
Desert_Sky
 
Desert_Sky's Avatar
Recipes 
 
Mar 2006
Sierra Vista, AZ
Posts: 4,063
Liked 52 Times on 40 Posts


Quote:
Originally Posted by impatient View Post
Will there still be enought yeast to bottle condition?
more than enough. Unless you filter which most of us do not, you will be fine. No need to agitate at all either


__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

 
Reply With Quote
Old 02-14-2009, 03:28 AM   #13
impatient
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Chimone View Post
more than enough. Unless you filter which most of us do not, you will be fine. No need to agitate at all either
thanks.....
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 02-14-2009, 03:35 AM   #14
nosmatt
Recipes 
 
Oct 2008
Bass Lake, Ca
Posts: 445
Liked 2 Times on 2 Posts


one way to know for sure if it is yeast falling out of suspension, go throw that sucker somewhere outside, garage etc where its 25* or so, maybe a bit colder and see if it drops more.

i dont know how cold it gets there, but we were at 19* last night, and my beer was liquid this morning in my garage (also was 19 @ 5 a.m. this morning). no ice what so ever.
i have a feelin this will be a very clear batch indeed
__________________
too hard to keep up with whats in the primary and whatnot.


primary 1 thru 5: beer, or air
secondary: beer, or air
bottle conditioning: lot's of beer

 
Reply With Quote
Old 02-14-2009, 03:59 PM   #15
stevenryals
Recipes 
 
Feb 2009
Posts: 238
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Chimone View Post
more than enough. Unless you filter which most of us do not, you will be fine. No need to agitate at all either
I was going to ask..

if your beer is oxidized.... could you use the drill bit stir thingy to knock the o2 out, like you do when making wine??
__________________
Primary: Oktoberfest
Secondary: NBC JulyFly, Pliney the Elder
Keg: Bottled: Grahms English Cider, Kolsch, Newcastle, Stone IPA, Grand Cru Barolo Red, Grand Cru Chianti, Vida Vino Pinot Grigio, Oktoberfest Lager, Grand Cru Peisporter
YTD Gallons Brewed: 155

 
Reply With Quote
Old 02-14-2009, 04:35 PM   #16
mkling
Recipes 
 
Nov 2008
Chapel Hill, North Carolina
Posts: 739
Liked 9 Times on 8 Posts


Different from others, I'm going to guess that when you moved that carboy up high to on top of your counter, you jostled it around. (It's hard to lift it up high, especially without a milk crate or carboy handle.) I'm guessing this got some of your yeast and trub to get disturbed off the bottom, but it didn't rise all the way up to the top. If you let it sit a day or two, my bet is it will settle out again. If this is the case, I'm guessing you have a bit more stuff on the bottom of your bottles than you're used to.
__________________
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

 
Reply With Quote
Old 02-14-2009, 05:11 PM   #17
double_e5
Recipes 
 
Dec 2008
Kansas City
Posts: 900
Liked 2 Times on 2 Posts


That is also a crap load of headspace for a secondary. You may want to find something closer to 5 gal. for a secondary.

 
Reply With Quote
Old 02-15-2009, 12:03 AM   #18
Haterade
Recipes 
 
May 2008
Posts: 81
Liked 2 Times on 2 Posts


Quote:
Originally Posted by double_e5 View Post
That is also a crap load of headspace for a secondary. You may want to find something closer to 5 gal. for a secondary.
That is the first thing I noticed. That is a lot of headspace. When I used a secondary and did small batches I would even go so far as to rack just before it reached FG just to ensure a bit more fermentation would take place and blanket some CO2 over the 2 gallons worth of headspace in my secondary.

I'm sure it will be fine ... might want to drink it young though. 4 months miraculously healed an infected brew I made but I'm not sure about oxidation...

 
Reply With Quote
Old 02-15-2009, 08:36 AM   #19
CnnmnSchnpps
Recipes 
 
Feb 2009
the far far east
Posts: 142
Liked 3 Times on 2 Posts


Check out these shots of yeast settling out over time.. I think it might answer your question

Tech - Settling Yeast for Decanting - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)

 
Reply With Quote
Old 02-15-2009, 04:07 PM   #20
Desert_Sky
 
Desert_Sky's Avatar
Recipes 
 
Mar 2006
Sierra Vista, AZ
Posts: 4,063
Liked 52 Times on 40 Posts


The headspace isnt much of a problem as long as there is no splashing going on. When you rack to the secondary you will release enough CO2 out of suspension to form a nice blanket over top of the beer. CO2 is heavier than oxygen so the blanket of CO2 will cover the beer nicely as long as its not disturbed.


__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New brew schedule... or how to brew with toddlers! (input/advice sought!) Zymurgrafi All Grain & Partial Mash Brewing 56 10-22-2013 05:22 PM
Price to build the Brew Magic Brew system! vanwolfhausen Equipment/Sanitation 14 11-24-2010 06:01 PM
22 quart cooler, 2 4 gallon brew pots: how much can I brew AG? Cugel All Grain & Partial Mash Brewing 9 05-31-2008 09:40 AM
Brew Shop closed. Best yeast to buy for hard apple cider brew? britishbloke Beginners Beer Brewing Forum 8 01-10-2007 03:48 AM


Forum Jump