The large trub and the pitched yeast

[tetrylone]

hi all,

Started a batch of kolsch ale last night and i have a few questions i was hoping some of ya could answer. This is my first AG so help a brother.

1) I pitched some white labs german kolsch/ale yeast last night before the cold trub settled. Is this good/bad/otherwise?

2) It has rested for about 12 hours and I've noticed that about 1/3 of the carboy is trub. Is this normal? If not, where did I go wrong? What can i do about it?

Thanks

 

[Otis The Drunk]

RDWHAHB, Trub is normal and there could also be a lot of cold break in there.
There really is no way to get all the trub out and you really don't want to as it is a yeast nutrient of sorts.
After primary fermentation most of the trub will be compacted.

But in the future if it worries you try doing a Whirlpool before siphoning into your fermentation vessel.
This is done by vigorously stirring your wort and letting it settle down for 10 minutes.
Doing this will place most of the trub in the center of your kettle.
Siphon from the side of the kettle and leave the majority of the trub behind.

 

[jagg]

hi all,

Started a batch of kolsch ale last night and i have a few questions i was hoping some of ya could answer. This is my first AG so help a brother.

1) I pitched some white labs german kolsch/ale yeast last night before the cold trub settled. Is this good/bad/otherwise?

2) It has rested for about 12 hours and I've noticed that about 1/3 of the carboy is trub. Is this normal? If not, where did I go wrong? What can i do about it?

Thanks

I dont see anything at all wrong, this is normal bro, you will be drinking a fine beer in about 5 weeks, good luck