Put chum in fermenting bucket...

[dbldd]

Hello everyone, recently found this forum. Have lurked for about a week, have read through some stickies and have learned a lot (obviously not enough though!). I look forward to becoming more educated and experienced in this new highly addictive hobby!

So yesterday, I brewed a new batch...an American Cream Ale...with the intent of splitting it in 2 and making 1/2 with raspberries and 1/2 with jalapeno. Last night, while in bed, I realized that I put all of the chum into the fermenting bucket! Im guessing that it wont be totally ruined, but wondering what effects it will have in the final product.

Will the IBU level be higher, original level said 16-18?
Will the coloring be off/darker than anticipated?
Should I maybe leave it and bottle as is or would it be ok to continue with the raspberry/jalapeno split?
Anything I can do to get it out/salvage it a bit?

Maybe I should RDWHAHB...

 

[IrregularPulse]

I guess it depends on what you mean by "chum".

 

[joetothemo]

You should never put fish heads and guts into your fermenter.

My $.02

 

[dbldd]

I guess it depends on what you mean by "chum".

Trub...I meant the trub...

 

[mlg5039]

The clarity might be effected slightly. But. Just let it primary and rack off the cake carefully. There wont be any off flavors or issues. People do it all the time.

 

[FromZwolle]

not a problem. many folks don't strain that out. i've left the trub in quite a few batches with no ill effects.

 

[ThePearsonFam]

I never strain or filter into my fermenter. I do make an effort to drain off the side of my bk to minimize the trub in the fermenter, but I always have some... I don't secondary either and I don't notice any crazy flavors. I'd just let it it in the primary for however long you want (I usually leave it 2 weeks) and then rack to your two secondaries with the fruit/peppers in it.

 

[PanzerBanana]

Oh so its not gonna be a raspberry jalapeno ale? Bummer

 

[FromZwolle]

Oh so its not gonna be a raspberry jalapeno ale? Bummer

would have made a killer pork marinade.

 

[beerkrump]

+1

That'd be awesome!

dbldd - If you bottle, blend some from each of your secondaries and put together a sixer of the raspapeno beer.

 

[ThePearsonFam]

would have made a killer pork marinade.

oh yeah!

 

[Revvy]

Some dump everything in, without straining, just pour it in the bucket or in the funnel....Some use a big strainer that fit in the funnel for a carboy, or a sanitized 5 gallon nylon paint strainer bag in the bucket...

I have done it all ways. It really doesn't matter...anything will settle.

In other words, there is no wrong way to do it, or better way, or way that will make the best beer...they all work...the choice is what will work the best for you. That's how you develop you own unique brewing process. By trying all ways and deciding what works best for you.

I have done it all ways. It really doesn't matter...anything will settle.

What I do with my IC, is chill the wort, then I lean the bottom of my autosiphon about two coils up from the bottom on the metal of the siphon. That rests it above most of the break material and trub, then I rack it to the fermenter until I'm down to that and carefully lower the siphon down into the gunk, just trying to get as much of the wort as possible without letting in the hops and break matter.

But pretty much up until I got my immersion chiller I just dumped for the majority of my batches. And I still managed to do well in contests...

 

[dbldd]

Wow, I am overwhelmed with all of the quick responses... I appreciate it!

Im glad to hear that there wont be any effects, I am really excited about this batch of beer...and I will definately have to make a couple raspapenos!