Please Help! Wort Discolored Near Bottom Of Carboy!

[WuWeiBrewing]

I think this was the right spot to post my dilemma, but I apologize if I should have elsewhere.

I just brewed an Oatmeal Stout last night (partial-mash/extract). I added 1/2 lactose to the last 15 min. of the boil, and used 1 oz. whole Fuggles hops for the entire boil (60 min.). No finishing hops were used. I strained and sparged when I transferred to my carboy. My mash was done in a hop sock, in the brew pot, ahead of time (and was washed over with hot water, and discarded...so there shouldn't have been anything substantial left in the pot).

Now, I do partial boils on a stove top, so my carboy gets a nice amount of ice cold water in there along with the wort, when transferring. Also, I don't have a chiller yet, so I put the carboy on a hefty ice bath for about 2 hours (depends if I used something in the batch that chills the beer a little too - like frozen fruit, steeped after the boil - then the time is less to get to pitching temperature).

I took a quick nap while waiting for it to drop in temperature, so I could add my yeast and attach the blow-off hose. BUT I missed my alarm and left the carboy on ice for 5 hours by accident! The outside temperature of the carboy was in the high 50s; thermometer sticking down into the top said 60 degrees. I decided 5 hours was long enough to remain slightly susceptible to possible contaminants (since no yeast was in there yet), and I took a hydro reading and pitched my yeast.

My gravity was roughly 1.064 at 60 degrees F.

Here's the problem, though. I have about a 1/4 section of a lighter color of wort at the bottom of the carboy (the coldest part when in the ice bath). I aerated the carboy a bit, once I realized that discoloration wasn't going away, but it's still there (I did this about 2 hours after pitching the yeast; but I really wish I aerated it very intensely prior to pitching). Does anyone know what that could be? It couldn't be a gigantic layer of sediment, could it? Especially already? I've never had that much sediment in there (maybe like an inch or two - max, but that's not until almost bottling day). I strained, and didn't even use hop pellets. Could it have something to do with the colder temp? Think it will mix in better when it warms up? The rest of the wort is basically black, and this bottom 1/4 is a dark/medium brown (it's noticeable, though).

For yeast, I used Wyeast Irish Ale (the smaller of the two sizes of smack packs). No propagating or anything...just smacked it 36 hours beforehand and let it swell at about 75 degrees, then pitched as is (I always use this method, and haven't had any issues).

The other variable here is that my AC went out last night, right before starting. I live in Florida, so it's hot in here (86 degrees right now). It's not an issue yet, since I need that carboy to rise another 10 degrees, I believe, but obviously this is going to be an issue if it doesn't get fixed soon, right? To keep a consistent temp during fermentation, I keep our place at 76 degrees, and place the carboy in a shallow "bath" (tray) of water and wrap a towel around it for evaporative cooling.

What are my concerns here? Is that discoloration a major problem? Was pitching the yeast that late a problem? Was pitching it in probably too cool of wort a problem? Am I at risk for a "stuck" or slow fermentation? Should I introduce any nutrients, or more yeast?

What should I do?? Please help!! I don't want to lose this batch!

 

[theacolyte]

Sounds like a large layer of sediment - you'll be fine. RDWHAB.

 

[JesseRC]

OH NOOOOO!.. just kidding. I think your fine, maybe your yeast and sediment is just clearing sooner than later. Some yeast and beers clear right away. Just wait till it finishes clearing.

 

[WuWeiBrewing]

Wow, really? I was like freaking out, assuming that accidental low temperature caused some undesired chemical reaction (first time using 6-row in a partial mash, as opposed to just specialty grains, so I didn't know if anything was more susceptible to corruption or something), and then got nervous that I may have jumped the gun on pitching the yeast.

That's great to hear, though. Thank you both for your input - you've alleviated some of my stress, while I sit around in this 87 degree, muggy apartment, waiting for maintenance

Thanks again!

 

[JesseRC]

If you feel obsessive about it, I always manhandle my carboy , shaker her up if you want. Other wise let it settle out.

 

[shortyjacobs]

The accidental low temperature gave you a nice good "cold break", that coagulated and precipitated all the proteins out of your wort before you even pitched the yeast.

This is GREAT! This means your beer will be clearer in the end! (Not that it really matters with a stout).

Sounds like everything went perfectly...RDWHAHB

Edit: to answer your questions:

What are my concerns here? None Is that discoloration a major problem? No Was pitching the yeast that late a problem? No Was pitching it in probably too cool of wort a problem? No Am I at risk for a "stuck" or slow fermentation? No Should I introduce any nutrients, or more yeast? No

 

[WuWeiBrewing]

That's great to hear, thanks a bunch! I really appreciate the feedback; I've only been doing this for about a year and a half, and there is just so much to keep learning. Sounds like I should have purposely given my last batch (Blonde Ale) a nice "cold break" to clear things up too, hehe ;-)

Thanks again - I'll post how things turn out.

AC fixed now too; apartment slowly, but surely, cooling down (down to 84 from 89).

 

[bronzdragon]

Yeah I agree, it just sounds like you have some cold break in there as well as some early sediment. It will be fine.

cheers

~r~

 

[Revvy]

Basically the stuff that sat in the icebath for a long time developed a lot of cold break material, like proteins that got pulled out of solution into the trub. Nothing to worry about, and the two liquids will mix together druing the action of fermentation, so you don't even have to stir or mix your carboy.

 

[WuWeiBrewing]

Thanks, I'm glad to hear things should go as usual with this batch now.

Fermentation was already very active by the following morning (basically about 24 hours from pitching), so things are looking great.

 

[WuWeiBrewing]

I just tried a bottle a few days ago. I've actually got an interesting off-flavor ("off" as in, not characteristic of Oatmeal Stouts or Sweet Stouts): black licorice. It's kind of ester-y in the aroma too. I wonder if this has anything to do with the scenario surrounding the brew session.

Any thoughts? I can't think of how this got in there. Maybe something to do with the lactose?