Did I do something wrong?

[NebEknoh]

View attachment ImageUploadedByHome Brew1433468466.409234.jpg

This is an IPA I brewed last week. Let it sit in the primary for the week, transferred to the glass carboy, and the coloring is divided. Is there anything I should do/be concerned about? Thanks

 

[d3track]

It's clearing, yeast is settling out. No worries.

 

[Qhrumphf]

As far as the color, no, that's yeast and whatever trub you picked up when you racked it resettling.

What I would be concerned about is all the headspace in your secondary, which could provide a source of oxidation. It's not the end of the world, but if you have the ability (say if you have a keg setup) to purge that with CO2 that would be ideal.

Going forward, I would suggest skipping the secondary, as more often than not it's a waste of time, the alleged "drawbacks" to leaving it in the primary (autolysis and what not) are bunk under normal conditions, and the "benefits" to transferring are dubious and debatable at best. Basically risks outweigh the benefits with secondaries, unless you're either lagering, bulk aging for a long time (months), or adding something like fruit/oak/vegetables/whatever. There's no need to rack your typical ale to a secondary. Even with dry hops I just chuck em in the primary fermenter.

 

[BigDog007]

Looks like beer! Good work.

 

[beardown2489]

As far as the color, no, that's yeast and whatever trub you picked up when you racked it resettling.

What I would be concerned about is all the headspace in your secondary, which could provide a source of oxidation. It's not the end of the world, but if you have the ability (say if you have a keg setup) to purge that with CO2 that would be ideal.

Going forward, I would suggest skipping the secondary, as more often than not it's a waste of time, the alleged "drawbacks" to leaving it in the primary (autolysis and what not) are bunk under normal conditions, and the "benefits" to transferring are dubious and debatable at best. Basically risks outweigh the benefits with secondaries, unless you're either lagering, bulk aging for a long time (months), or adding something like fruit/oak/vegetables/whatever. There's no need to rack your typical ale to a secondary. Even with dry hops I just chuck em in the primary fermenter.

A lot of good points here

 

[eekdageek]

I have a similar look happening with a Munich malt based brew fermenting using safale S05 but the clear surface layer is only about 10% of the volume after 2 weeks in secondary. Yes, I saw the comments on using a secondary but it's what I did for this batch. Thoughts? Seems to me that if 10% clear took 2 weeks then am I waiting 20 weeks total before bottling? ! Doubt it but what do you think.

 

[Yooper]

I have a similar look happening with a Munich malt based brew fermenting using safale S05 but the clear surface layer is only about 10% of the volume after 2 weeks in secondary. Yes, I saw the comments on using a secondary but it's what I did for this batch. Thoughts? Seems to me that if 10% clear took 2 weeks then am I waiting 20 weeks total before bottling? ! Doubt it but what do you think.

S05 takes FOREVER for me to flocc out. I rarely use it, just for that reason. You could put it someplace cold and it'll clear in 36 hours or so, or just bottle it and let it finish clearing in the bottle.