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Old 02-01-2014, 07:17 PM   #1
Shipwreck_Jonny
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May 2013
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Hey all. I've been doing extract and steeping for about a year now, and just yesterday put my first all grain batch in the fermenter. I made a white IPA, splicing recipes for a wit and american style IPA and when I went to check in it this morning, I had about 5" worth of sediment at the bottom if the carboy! This is easily 1/4 of the batch! Is this normal? And if so, do I filter this out when I rack to secondary? Any help is much appreciated.

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Old 02-01-2014, 07:19 PM   #2
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Did you vorlauf until clear? That should help. Then what's the amount of hops you used? It'll be fine but if you want to rack to secondary, just put your racking cane above the trub, as you should anyway because it clogs easily. The recipe sounds yummy though.

 
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Old 02-01-2014, 07:36 PM   #3
Shipwreck_Jonny
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I did, both after mash out and after sparging. The sediment is super fine and I didn't notice until it began to settle.
I used a total of 2oz of Centennial and 1.5oz of Australian Galaxy, with plans to dry hop 2oz of whole Amarillo.
I mashed 7 lbs of Belgian pils, 4 lbs of white wheat malt, 1 lb of flaked wheat and 1/2 lb of flaked oats for 60minutes @ 152 during the boil, I added lemon grass, sweet orange peel and crushed pink pepper corns. The sediment isn't hop residue; its 5" of cloudiness the likes of which I haven't seen before. Is it normal? Do I filter it out completely?

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Old 02-01-2014, 08:01 PM   #4
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Some of it could be yeast already. You're okay, that's the biggest point to make. You rack on top of the trub anyway.
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Old 02-01-2014, 08:15 PM   #5
Shipwreck_Jonny
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Rgr. WILCO.

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Old 02-01-2014, 08:32 PM   #6
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I think you are seeing a bunch of break material. When you were doing extract batches there probably wasn't as much of it because it settled out when the extract was made. Don't worry about it, when the yeast are done you won't even see it.

 
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Old 02-01-2014, 09:15 PM   #7
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Having just racked a pale, I have what looks like 50% trub. I know it's not. I think it's cold break. I lost over 1/2 gallon to trub in the kettle so I know I don't have 1.75 gallons of trub in the fermenter. I agree, cold break is a likely culprit.

 
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Old 02-01-2014, 11:12 PM   #8
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Thanks, all. Good to know.

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Old 02-03-2014, 01:05 AM   #9
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Quote:
Originally Posted by Shipwreck_Jonny View Post
I did, both after mash out and after sparging. The sediment is super fine and I didn't notice until it began to settle.
I used a total of 2oz of Centennial and 1.5oz of Australian Galaxy, with plans to dry hop 2oz of whole Amarillo.
I mashed 7 lbs of Belgian pils, 4 lbs of white wheat malt, 1 lb of flaked wheat and 1/2 lb of flaked oats for 60minutes @ 152 during the boil, I added lemon grass, sweet orange peel and crushed pink pepper corns. The sediment isn't hop residue; its 5" of cloudiness the likes of which I haven't seen before. Is it normal? Do I filter it out completely?

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that's some grain beer ingredient list sounds like you might benefit to ferment in a vessel you can't see into that way you don't have to see the horrors that go on in a fermentor.

 
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Old 02-03-2014, 02:07 AM   #10
Shipwreck_Jonny
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May 2013
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Now that fermentation has kicked in, all that sediment is being circulated around. I'm betting she's gonna clean up nicely.

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