I have had my beer in the secondary for a little over a week and i have noticed the development of 3 seperate layers, each clearly defined by a strong line in the difference of clarity. can anyone out there tell me what the different elements of each layer of suspension are and why they form clear lines? it probably has to do with the density of each type of suspended particle, but the fact that each layer is so distinguished is what causes me to ponder...
stratta
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homebrewer_99
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Different weight levels of yeast and trub proteins falling out...nothing to worry about.
Yes, it's clearing and stratification is directly related to particle size. You are probably looking at particles (yeast, hops, etc.) vs. molecular clumps (proteins). Really small molecules, like starch in wits, don't settle out.
