The hell is this?

So today I did my first all grain full boil batch. i saw this stuff in the pot while chilling the wort. Any ideas of what it is?

View attachment 1456088294971.jpg

 

Hot and cold break proteins settling out. Nothing to worry about. Totally normal.

 

Welcome to all grain.
(did you have a boil over?)

 

I did because I put the lid on to get more boiling, but 30 seconds after that it was boiling all over. The major issue that I had was when to calculate the OG. God that was a headache. I shot for 1.052 and got 1.052 (70% efficiency) which I think isnt bad for my first all grain.

 

I believe it is the beginning of chip dip....add mayo and lemon juice...enjoy!

 

Abbey something... Oh, yes! Abbey Ale, that was it.

 

Lol I should have probably read this before doing it. I just put a funnel in my fermentor and pour it! Pitched nottingham at 25 and now it will ferment at 18. I do want to harvest this yeast though

 

LOL! I felt the same way the first time I did an all grain boil. My wife looked into the batch we made yesterday and asked if the beer was OK when she saw that on the bottom of the brew kettle when we were chilling the wort.

I told her what I was told here at HBT last year, "Well, worse case, it looks like we made beer."

Looking good!

 

not good for harvesting, but:
http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

 

Why is it not good?

 

You'll get less yeast per puce of slurry, but you can also just make a nice starter. I don't harvest dry yeast, personally, as I find the $4-5 to be not worth the time. I will save some starter of WL or wyeast. It's not impossible to harvest by any means. Just not a very clean harvest.

 

Yeccchhh!!! Mayo in a Brains and Wort Salsa? :smack:

 

Of course you are absolutely correct....how could I be so nasty....I forgot to add the garlic and onions....thanks for calling me out

 

kinda curious of how much trub you have, and pics with settled trub id like to see.... heres my first homebrew... AG.... realized i should have strained it better.... and 2nd pic is after i learned that lesson lol.

 

HA HA HA LOVE IT! BRAINS BBBBBRRRRAAAAIIIIIIINNNNSSSSSSSSSS BAAAHHHHAAAAAA

Cheers
Jay

 

I didnt know anything about the trub so I didnt even bother straining. I'll post some pictures in the followinf days. So how do you strain it? Mine doesnt have that much though, it looks more like the one you said was strained properly.

 

It doesn't take long I leave the lid 1/2 on and 1/2 off and turn the burner down a lil

 

Thats what I did afterwards, worked perfectly but it made me wonder if It makes a difference if I shouldve done that in the beginning

 

Nope, you shouldn't have strained it at all. All that trub is mostly beer and what isn't will settle down to the bottom of the fermenter when the yeast are done with whatever part of it that they want, get compacted, and the yeast will settle out on top of it. That half a fermenter of trub will settle down to about half an inch by the time the beer is ready to bottle.

 

well i must say that you are completely wrong. that was my first batch of beer ever brewed. and that trub hardened at almost a half gallon of trub... although i did get 7 bottles of beer out of all that trub... but a lot of errors were made... and didnt have all the proper equipment at the time. which is why so much trub... i know trub is not bad for the beer... it just takes away from how brew you get....i would have rather had another half gallon of beer... not trub.. lol ..but thanks though

 

I don't agree with this at all. Really? I've never heard of only siphoning the clearer wort.

 

Lol I thought you meant my ag batch didnt look good at all. I was starting to feel bad

 

I agree with this, if you try to leave the break behind, you will end up with a lot less beer. Yes, there will be more trub in the fermentor after fermentation is complete, but all the solids will compact down a lot more by the end of fermentation than they will in the brew kettle before transfer, so you end up with a lot more beer by transferring the break with the wort.

 

Yup. Embrace the trub.

 

There was actually and ex-beer-iment somewhere on the interwebs about whether to include or ditch the trooooob. In the end, keeping the trub lent a cleaner taste and cleared the beer more better-er. As for me, I don't try to include it nor do I try to leave it in the kettle. After I'm chilled I just open the valve and fill the fermentor 'til it's full. Sometimes I get a lot or all of the trub, sometimes it's fairly minimal.

EDIT: found it The Great Trub