This is my second BIAB beer. After my 60 minute boil I chilled my wort, as I was transferring my wort in my primary I noticed a thick layer of off white sediment.
I believe it is from the fine grains(milled thin for BIAB). It was there on my first BIAB beer.
My question is: Do I transfer that layer into my primary or not? Do I pitch my yeast with it in the wort? Does it changes much?
If I let it settle some, the layer is still a good amount and holds some of my wort.
Maybe I'm just worrying to much
I believe it is from the fine grains(milled thin for BIAB). It was there on my first BIAB beer.
My question is: Do I transfer that layer into my primary or not? Do I pitch my yeast with it in the wort? Does it changes much?
If I let it settle some, the layer is still a good amount and holds some of my wort.
Maybe I'm just worrying to much