funkyunky199
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- Joined
- Feb 15, 2012
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Quick question for all you veteran brewers. Just brewed and bottled my first batch of beer. It was a double ipa from midwest. I learned what to do and not to do during the entire process. The one thing that I am curious about is the sediment that was in both primary amd secondary fermenters. Quickly looking through posts in other threads, I know many of you dont do the secondary.
My question is this...whem racking to my secondary (and even to my bottling bucket) do I want to take the sediment or leave it behind? I am tasting my beer and notice very little carbonation and am concerned that I left too much yeast behind that was dormant. However, I didnt introduce any new sugars for them to eat other than the priming sugar. Did I goof up here?
My question is this...whem racking to my secondary (and even to my bottling bucket) do I want to take the sediment or leave it behind? I am tasting my beer and notice very little carbonation and am concerned that I left too much yeast behind that was dormant. However, I didnt introduce any new sugars for them to eat other than the priming sugar. Did I goof up here?