Trub sticking to sidewalls - secondary or not?

Hello there fellow brewers,

Not particularly a new brewer here, already done 15 batches in 1 year, all grain.

Nevertheless i would appreciate an advice on this matter, as it is quite new to me. I have had some trub in fermenters in past beers, but never this much and never so much on the walls.

This was aiming to be a Karmeliet clone, but will need a lot of rest to clarify i guess, it is quite muddy for now.



This picture is on 4th day in primary.
Still lots of fermentation activity and bubbling.
I plan to leave it there for 2 weeks minimum.

Do you think i should do a secondary on this one?
Problem i have is, this is a 6 gallon carboy. I do now own another 6 gallon carboy. Only 8 gallon plastic buckets and 3 gallon carboys PET.

Should i divide this into 2 carboys ? They will never be filled to the top...
Should i just leave it there in primary? There is a lot of trub, sidewalls inclusive. Never seen so much trub sticking to sidewalls!

Appreciate feedback.
Cheers

 

Too soon to worry. Your fermentor will look a a lot different in a week. The yeast and proteins will begin dropping and compacting. Consider planning for a total of three weeks in the primary for this one instead of racking and losing good beer volume. I suspect this was a new yeast to you. Looks a lot like the way WY 1098 or WY 1332 ferments.

 

First time using : WY 3463 Forbiden Fruit

I have no doubt that in 2 weeks time a lot will settle.
But the trub stuck into the sidewalls seems to be pretty "glued".
I dont think it will fall...

 

Looks like it should! No worries, mate!

When you rack off your beer when it's time, try to avoid the krausen sticking to the side walls as that stuff can add bitterness and astringency back into your beer.

Looks like you'll need a PBW cleaner soak for this carboy.

 

So this is the 11th day in primary.
Still that same murky look with a lot less trub on sidewalls but a lot on the top.
Bubbling slowed to 4/5 per minute.
View attachment 1482953383953.jpg

Will see how it turns in a weeks time.
But not very confident that this will turn into a clear beer

 

Your beer will be fine. Let it sit for a week or 3. Some yeast strains work faster than others and some floc better than others. If still cloudy after a few weeks then cold crash it for a day or 2 if u can.

 

I plan to bottle this so crash cool would remove most yeast and is a no no for bottle conditioning.

 

There will be enough yeast remaining in suspension for bottle conditioning.

 

Quick Question :

The OG was 1.074 and targeting a FG of 1.013, if 80% attenuation is achieved.
I dont think i will get 80%, so should i add 500g of candy sugar to help upping the ABV ?

Original recipe already has had some (13.4%):

3 kg German - Pilsner 38 1.6 53.6%
700 g German - Wheat Malt 37 2 12.5%
500 g United Kingdom - Oat Malt 28 2 8.9%
350 g Flaked Barley 32 2.2 6.3%
150 g Flaked Wheat 34 2 2.7%
150 g Flaked Oats 33 2.2 2.7%
750 g Belgian Candi Sugar - Clear/Blond (0L) - (late addition) 13.4%

Is another 500g too much sugar?

 

UPDATE :

So i added 500g of Clear Candy Sugar on 15th day of primary.
Fermentation restarted immediatly.
It not sits on 24th day of primary...and still i have 3/4 bubbles on airlock per minute.
Also, pieces of yeast and protein keep rising and falling in the fermenter, so it sure is not done...

I am finding this yeast rather slow. But while there is movement inside the fermentor, i will not move it.

 

31 days of fermentation later the yeast attenuated down to 1.010 !!!
I was expecting 1.015 so quite a bit dryer....
The yeast is advertised as 76% average...but in this one ended with 84%.
It is now in the freezer at 45 F
In 3 days time it will go to the bottles.
Quite a bite of alcohol present for now...not sweet as I would like.