Looks like gravy

[willthegoth]

Hello all

Its about my 6th brew, nothing special, simple IPA. I used DME and a load of hops. started out at 1.056 finished up at 1.016. The only thing I did different this time was dry hop in the primary.

The thing is I don't normally care if the beer is clear so don't bother cold crashing. I've bottled up this beer without really looking too hard at it but noticed afterwards its not just cloudy...its like mud in there.

Do you think the beer will clear with time and chilling? also is this something that will affect the taste? I've not seen this in my brews before.

Thanks

 

[DocScott]

Where do you see the sediment? Floating in it? Sitting at the bottom of the bottles? It sounds like you could benefit from using a fining agent like Irish moss, wirfloc tablets or gelatin, or cold crashing. Maybe your siphoning picked up some of the hops/trub and that's what you're seeing. I'd put them in the fridge for a week once they're carbed and I bet it will clear significantly.

 

[Captain Damage]

Need way more information to be able to offer any meaningful help. How long was it in the fermenter before bottling? How long has it been bottle conditioning? How long has it been in the fridge? What kind of yeast did you use? And someone always asks what the original recipe was, so you might as well post that too.

 

[unionrdr]

With 1.056OG & 1.016FG,I'd say it wasn't quite done yet,much less time for any settling to occure. He say's it's like mud in there. Tells me it wasn't done yet much less settle even a little bit. I've gotten 1.05X's down to 1.010 with regularity. I'm betting this one wasn't done yet.

 

[DrunkleJon]

Yep, usually best to let it sit a little longer in primary/secondary. The yeast starts to fall out of solution when it is finished, except in some beers like wit/white/wheat beers. It all depends on the yeast. Stick with the 3 consistant gravity readings over 3 days to make sure you are done fermenting. It will save you bottle bombs as well.

On the other hand, if you had stirred up the trub, the crap that falls out and usually takes up the bottom inch or so of your fermenter, when bottling, it will fall out as the bottles condition, and compact when you leave them in the fridge for a while before drinking.