Posted on this Newcastle clone before but after seeing this I needed to see if this was normal. I thought I had identified the terrible aroma and worse taste to phenols from sanitizing with bleach and not giving a good rinse. I racked this beer too early to secondary and thus after a little swirling to awaken my yeast, it fermented a bit more there. It was supposed to finish at 1.012, only got to 1.020 (gonna end up about 2.8%, what's the point!) and that's definitely where it stopped. I probably did something stupid by adding more Munton's to secondary to try to jumpstart more fermentation (and hope the yeast cleaned up any off flavors that it could) after I stuck at 1..020. it did nothing. The beer sat in primary for 1 week, secondary for 3 weeks, and had all the yeast it could want. had a blowoff early on with no hose, krausen in airlock, fermentation was probably too hot. went ahead and bottled this tonight anyway. That brings you up to speed, now the pics. is this normal looking trub in a secondary.