Look At My Fermenter After One Hour

[sixyearplan]

I attempted to brew a one gallon batch of a Long Trail Harvest Ale clone this evening, but I'm concerned something didn't work out based on the amount of trub/sediment in my fermenter after one hour.

I had a small grain bill (approx 2.5 lbs) and an extremely small hop addition. My first and second runnings were very clear. I used a hop spider during the boil to keep some of the hop sediment out. The recipe called for a small amount of maple syrup at the beginning of the boil. I used a very small amount (scaled in BeerSmith) and I had a rolling boil. I didn't boil for 60 mins, however. My boil was about 40 mins.

I was able to chill the wort down to pitching temperature in about 20 mins using an ice bath. I pitched US Safale-05 at approximately 9:20 pm. At 10:30, my fermenter looks like this;

View attachment ImageUploadedByHome Brew1443840154.308813.jpg


How do I have that much trub or sediment in an hour? I've never seen this happen so quickly, especially in light of clear runnings and minimal hop residue.

I can only guess a few things;
1). My boil wasn't long enough
2). The maple syrup addition caused an extreme amount of sediment


Any thoughts???

Thanks in advance.

 

[AkTom]

Looks good to me.

 

[RM-MN]

The trub you are seeing is called cold break. It's normal and when the ferment is done it will compact down to a very thin layer that is then covered with yeast. There really isn't much trub there as it is small particles suspended in the wort.

 

[JonM]

Perfectly normal. That stuff will slowly compact over the next 48 hours and will probably be a fraction of an inch thick by Sunday.

I wish I had photos of the weird cold break I get sometimes. Once, it was layered and looked like a parfait. All is well with your batch.

 

[sixyearplan]

Interesting. Thanks, guys. I haven't experienced this yet, so it threw me off a bit.

It's bubbling away as normal now!