sediment

I know slugs cant live in beer, but can they survive in the sediment at the bottom of the fermenter? Found a slug in my sink after cleaning my fermenter out with some other things and when I returned a few minutes later there was a slug at the bottom of the sink. So I'm not TOTALLY sure if came...

Hi My Day 1 of fermentation, it’s a small patch, but I can see lots of sediment. I took 2 photos: one at 5pm which looks like half of the jar is sediment, and one at 9pm which looks very cloudy but sediments are down. Any opinions if something is wrong and I need to start again?

Hi everyone, I am reasonably new at brewing. In the bottom of my secondary micro batches of Mead, is something I've not seen before in my other (first) batch. It looks kind of like a white, fluffy, sediment. I have taken photos. This has been my process so far... I made a traditional mead in...

Bit of a beginner here so apologies if this is a simple question. Equipment-wise I have a 7 gal SS Brew Bucket for fermenting, and am debating between bottling straight out of the bucket's spigot or transferring into another bucket and bottling from that... Thoughts in favour of straight from...

Hello, not sure if I should post here or the yeast section. I was hoping someone could help me out. I’m getting ready to brew a doppelbock and I will be bottle conditioning it. I was wondering if there was a way to get the classic larger chunks of yeast in the bottle of the bottle. Much kind...

Hey there! I’ve made cider before from a concentrate which turned out beautifully. I decided to make my own cider from scratch using a recipe from a local wine supply store. Followed the instructions to the letter... it said to rack it then let settle and clarify for 2-3 weeks. Popped the wine...

I have been brewing a sugar solution the past 10 days. There is a black sediment at the bottom. Here are some photos: https://imgur.com/a/bi7XVGw . Has anyone experienced something similar? Is it safe to drink?

So I filled my sweet cider in the bottles and started pasteurizing so that I would kill the yeast and stop fermentation. I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F. I was pasteurizing the sweet cider bottles in a 160F...

Wow, I am really getting into this! My husband wasn't initially interested in my making cider; now he is. We weren't mead drinkers; now we are. Whenever I work up a sweat, I cool off with kombucha. I have started buying 3 gal carboys; I just bottled 4 gallons of cider. The other day I dropped a...

I have some strange slime like substance in my homebrew mead that sometimes rises from the yeast sediment at the bottom. Sometimes, the slime brings some of the sediment up with it and some of the slime stays at the top. Is this an infection or anything else I should worry about? Would my mead...

What’s up brewers? I made my third extract batch a few weeks ago which was a zombie dust clone. I let it ferment for 3 weeks and dry hopped it during the second week. It has been conditioning in bottles for two weeks. However, there is a lot of sediment in the bottles. It smells really good and...

Hey Everyone, I’m on my second brew ever and I just pitched yeast in the primary fermenter about an hour ago. I realized shortly after that I forgot to strain out sediment before I put it into the primary, and it already looks like there’s a thick layer of sediment building (about a third of...

Hey folks! First I just wanted to say thanks to all the people out there that put time into helping others with their home brewing questions! I've gained a lot of knowledge just from reading the forum posts, but now I have a question that I can't quite find the answer to. (I'm pretty new to all...

Hello fellow brewers. I am finishing up a batch right now, and like my previous all grain attempts, I cant seem to get all the wort out of my kettle and into my fermenter. a. because my screen gets plugged and b. there is tons and tons of sediment in the bottom of my kettle I used a worfloc at...

My cider has been fermenting for about a week and there seems to be a layer of stuff at the bottom. When my cider is done fermenting, should I just mix the stuff with the rest of the cider or strain it out? Would it just be a matter of taste preference? Thank you, Norana

I was pouring a very nice New Belgium Trippel the other day when I noticed that the label advertised that the brew was bottle conditioned. When I looked at the bottome of the bottle, however, I noticed that there was no trace of sediment or fallen yeast that I usually associate with bottle...

I just finished a five gallon batch of BrandonO's graff recipe. I just put it all in the carboy and finished aerating it but I have noticed that it is separating into distinct layers already. It is not homogenous, but it has also not yet begun fermentation. Will fermentation help to homogenize...

This is my first post here and I am wondering if someone has any comments related to moving my fermenter prior to bottling? Here's the scenario: 5 gal glass carboy (secondary ferm) is on 2nd level of my home (in a room where I can regulate the temp best). I want to move it to the kitchen...