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Awesome. So I'm going to let it sit for a week or two and pull what I can from above the trub. I'm not worried about the yeast so much, just the grains and husks that I missed.

Thanks guys! So I'll let it sit for another week and pull out what I can, if I wind up w/4 gal, I'll need to prime with a full gallon to make up the 5 gal balance before I bottle? Or bottle what I have and prime with only a few cups?

I have 4 to 5 inches of ? at the bottom of my fermenter, some of it is a little grain that made it past my grain strainer, and then remained in the boil, then made it's way into the fermenter... I'm sure a lot of that is yeast as well, but how do I filter past this during transfer to my...

After 4 days the English Brown Ale has stopped perculating, and is holding a steady pressure keeping the airlock on it's toes... I might let it sit for another week or I might transfer it into a Secondary on Sunday when I brew a Belgian Wheat, it all depends on if there's some pressure in the...

What's up Northern Nevada? What's in your Fermenter? Brown Ale here, Belgian Wit on Sunday...

I did a Brown Ale on Sunday Night (first brew in 20+ years), I started the Yeast as directed, and in as little as an hour I had bubbles, now at 36 Hrs, still a bubble every second to a second and a half, the fermenter was at 65* last night when I lasered it. I have about a half inch to an inch...

All great and clear info, I like this site. Now, what if my trub is some of the grains (a cup or so?) that over flowed my poor choice of a filtration device?