maltMonkey
Well-Known Member
This is only my second brew, so bear with me....
I'm making an English Pale Ale (mini mash) and I want it to turn out as clear as possible. I added some Irish Moss to the boil, but I also read about a technique to improve clarity in a book. It talked about placing your wort in a "pre-primary" container and reracking to your primary within 12 hours of pitching the yeast (or before active fermentation) to get the wort off the trub.
So last night after brewing I threw my wort in a plastic fermenting bucket and pitched the yeast (starter). 6 hours later when I woke up, I noticed that no bubbling was in the airlock, so I thought it was safe to assume fermentation hadn't really started yet and I racked the wort into a carboy.
I noticed that there was a 1/4" layer of something at the top that looked like yeast which did not get siphoned into the primary. It was about a 1/4" thick and light colored. It really looked like yeast slurry. Should I have tried to siphon this into the primary as well??? I guess I'm confused as to where the yeast actually IS between pitching and active fermentation, i.e. is it in suspension within it, at the top of the wort, or part of the trub???
Also, what does everyone think of this technique? Is it a good or bad idea?
Thanks!
I'm making an English Pale Ale (mini mash) and I want it to turn out as clear as possible. I added some Irish Moss to the boil, but I also read about a technique to improve clarity in a book. It talked about placing your wort in a "pre-primary" container and reracking to your primary within 12 hours of pitching the yeast (or before active fermentation) to get the wort off the trub.
So last night after brewing I threw my wort in a plastic fermenting bucket and pitched the yeast (starter). 6 hours later when I woke up, I noticed that no bubbling was in the airlock, so I thought it was safe to assume fermentation hadn't really started yet and I racked the wort into a carboy.
I noticed that there was a 1/4" layer of something at the top that looked like yeast which did not get siphoned into the primary. It was about a 1/4" thick and light colored. It really looked like yeast slurry. Should I have tried to siphon this into the primary as well??? I guess I'm confused as to where the yeast actually IS between pitching and active fermentation, i.e. is it in suspension within it, at the top of the wort, or part of the trub???
Also, what does everyone think of this technique? Is it a good or bad idea?
Thanks!