After having a dozen or so brews under my belt and having my method figured out, I decided to make a brew that would be aged for a while. I decided to make a Flanders Red, which seems to be the most popular type of sour. Anyhow onto my question
I put this in the fermentor yesterday at 7PM. After using my wort chiller, I transfered to my fermentor and noticed all this protein floating. Is this normal? After consulting my LHBS I decided to go with 3522. Im going to pitch the brett c in about a week. So thats about it. I guess Im just a bit concern with all the crap in there since the last time ive seen that much trub was when I was just dumping the boil pot into the fermentor. I did strain all the hops out with a paint strainer as I was filling the fermentor. Thanks in advance
I put this in the fermentor yesterday at 7PM. After using my wort chiller, I transfered to my fermentor and noticed all this protein floating. Is this normal? After consulting my LHBS I decided to go with 3522. Im going to pitch the brett c in about a week. So thats about it. I guess Im just a bit concern with all the crap in there since the last time ive seen that much trub was when I was just dumping the boil pot into the fermentor. I did strain all the hops out with a paint strainer as I was filling the fermentor. Thanks in advance