New batch. White cloud forming at bottom??

[JMezzadri]

I just brewed my first batch and at the bottom of the fermenter there is a white cloud forming. I pitched the yeast into the wort at (a near optimal as per the yeast instructions) ~72 degrees in a room that was approximately 68 degrees. I then moved the fermenter to a room that is approximately 72-73 degrees. I am unsure what this white cloud is.

I slowly removed the lid and gave a gentle stir to re-suspend the cloud throughout.

Anyone have any insight as to what this may be?

 

[beergolf]

Step away from the fermenter....

The sediment you see is just trub dropping out of suspension. It is part of the process and you want the trub and yeast to drop out of suspension.Just let the fermenter alone and don't keep messing with it. The more you mess with it the more chance you have of messing up your brew.

Second. The temp you are at is probably too warm. Most ale yeasts like it cooler than that. Which yeast did you use?

 

[C-Rider]

You should be fermenting closer to 60 than 70.

 

[JMezzadri]

Ah okay. Understood.

It was a lager yeast, but I believe from what I have read that it is a generic yeast that Coopers includes with most of their LME's. I can easily accommodate a lower temp if thats what should be done.

Thanks for the response guys. I appreciate the help!

 

[MDAHall]

Hi there,
This is my first ever batch of beer, I am making a lager. Is this normal? I put my wort in the fermenter 6 hours ago?
Isn’t help would be greatly appreciated.

Many thanks!

Marcus

 

[bracconiere]

View attachment 810640
Hi there,
This is my first ever batch of beer, I am making a lager. Is this normal? I put my wort in the fermenter 6 hours ago?
Isn’t help would be greatly appreciated.

Many thanks!

Marcus

i would ask dry or liquid yeast, and what the hell was the SRM on that batch? looks like a sugar wash?

And Welcome! (this thread was originally from 2013 though)

edit: i'd also ask how was it chilled, looks kinda like cold break at the top there...

 

[MDAHall]

i would ask dry or liquid yeast, and what the hell was the SRM on that batch? looks like a sugar wash?

And Welcome! (this thread was originally from 2013 though)

edit: i'd also ask how was it chilled, looks kinda like cold break at the top there...

Hey! Thanks for your response. It was dry yeast. What is SRM? And what’s sugar wash lol? Sorry really am new to this.

Yeh sorry I didn’t know how to start a new one and just saw this person talking about clouds.

I have a copper coil to chill the wort, down to 16 degrees then pitched the yeast. Is it a type of mould? Looks pretty funky lol

 

[bracconiere]

Hey! Thanks for your response. It was dry yeast. What is SRM? And what’s sugar wash lol? Sorry really am new to this.

Yeh sorry I didn’t know how to start a new one and just saw this person talking about clouds.

I have a copper coil to chill the wort, down to 16 degrees then pitched the yeast. Is it a type of mould? Looks pretty funky lol

i thought something like that about the age...no biggie, if it's dry yeast and only 6 hours, the yeast probably just blooming....give it 24 hours, and that stuff will spread out all through it's new loving home, and maybe be excited to get out too!


and SRM is a standard for rating beer color, and a sugar wash is a cheapskates moonshine stock, just fermenting sugar water with a big yeast pitch....(or hard seltzer if you ever get into that)

 

[MDAHall]

i thought something like that about the age...no biggie, if it's dry yeast and only 6 hours, the yeast probably just blooming....give it 24 hours, and that stuff will spread out all through it's new loving home, and maybe be excited to get out too!


and SRM is a standard for rating beer color, and a sugar wash is a cheapskates moonshine stock, just fermenting sugar water with a big yeast pitch....(or hard seltzer if you ever get into that)

Phew! That’s good to hear, I thought I had fully buggered it up. It looks terrible lol.

I think it looks darker than it is, sort of a dark background and under a desk. It is meant to be a lager so let’s hope it lightens. I did make a couple of blunders like adding the hop bag to the mash for ten minutes before I realised it was meant for the boil so took it out. How do you measure the SRM?

Thanks again for the help!

 

[bracconiere]

How do you measure the SRM?

honestly, i'm not sure i just use software that calculates it for me...i get pictures like this....

Thanks again for the help!

lol, although i've been brewing once a week for ~20 years, i've never really gotten good at it...glad for the kind words though! other people that actual are 'pro' brewers will hopefully chime in also


(but i think i can say, think of blooming yeast for a loaf of bread, and the way it looks at first before the foamy bubles start forming...)


edit: and if this is a lager it may take 48 hours to take off at ~55f....

 

[MDAHall]

honestly, i'm not sure i just use software that calculates it for me...i get pictures like this....

View attachment 810642


lol, although i've been brewing once a week for ~20 years, i've never really gotten good at it...glad for the kind words though! other people that actual are 'pro' brewers will hopefully chime in also


(but i think i can say, think of blooming yeast for a loaf of bread, and the way it looks at first before the foamy bubles start forming...)


edit: and if this is a lager it may take 48 hours to take off at ~55f....

Oh nice, I will check it out, is that free software?

A brew a week! That sounds pretty dam experienced! I am also brewing under pressure with the Fermzilla, went all out for my first batch. Well I have tried malt extract before but wanted to try proper malt.

on the note of pressure fermenting, is there a way of working out what your SG should be when it is fully fermented? As I don’t have a bubble air lock so I was trying to figure out how to tell when it has finished

 

[bracconiere]

Oh nice, I will check it out, is that free software?

no that is beersmith2...but this site also has a site called brewer's friend that accomplishes the same...

https://www.brewersfriend.com/

A brew a week! That sounds pretty dam experienced!

not really, any more so then someone extruding noodles and claiming to be an italian chef....

, is there a way of working out what your SG should be when it is fully fermented?

check out the brewer's friend site...it'll give you a ball park for your recipe...

 

[MDAHall]

no that is beersmith2...but this site also has a site called brewer's friend that accomplishes the same...

https://www.brewersfriend.com/



not really, any more so then someone extruding noodles and claiming to be an italian chef....






check out the brewer's friend site...it'll give you a ball park for your recipe...

Thanks a lot! Really appreciate it

 

[bracconiere]

Thanks a lot! Really appreciate it

well it should be done fermenting by now....be sure to report back!

 

[MDAHall]

well it should be done fermenting by now....be sure to report back!

It has! Cold crashed it yesterday, bottles today and…..

lovely carbonated lager! 4.4% slightly biscuity. The head doesn’t last too long however. Next time I will deffo get me yeast started in a liquid then add.

 

[bracconiere]

slightly biscuity

now i'm salvating, that's my favorite!

 

[MDAHall]

now i'm salvating, that's my favorite!

Chuffed with my first attempt!

 

[bracconiere]

Chuffed with my first attempt!

and taught me something today too! i had to google 'chuffed'....any day i learn something new is a good one!