Hey guys, tried searching and didn't come up with an exact answer so I assume it's no big deal.
I was racking my Imperial Stout into my secondary with oak and bourbon and I wasn't paying attention to how deep the racking cane was.
First pump into the secondary looked like chocolate milk. It was basically a pretty good bit of yeast trub that made it in before I was able to raise it fast enough.
Will this excess yeast compromise my secondary flavoring or is it no big deal?
I'm using 2 oz oak cubes and the bourbon they were soaking in as my additives.
I was racking my Imperial Stout into my secondary with oak and bourbon and I wasn't paying attention to how deep the racking cane was.
First pump into the secondary looked like chocolate milk. It was basically a pretty good bit of yeast trub that made it in before I was able to raise it fast enough.
Will this excess yeast compromise my secondary flavoring or is it no big deal?
I'm using 2 oz oak cubes and the bourbon they were soaking in as my additives.