Uh Oh! i think

[bxtzd3]

ok this is my first time I used a carboy to ferment so I don't know if this looks right. I used danstar Munich. I rehydrated as per the instructions and pitched at 70 degrees. looks like a lot of dead yeast in the bottom. this after 8 hours at 68-70 degrees. what do ya think?

 

[GrogNerd]

looks like yeast, but they aren't dead.

they're in the "growth" phase. meaning that, if you aerated and provided the little beasties with some oxygen, they're eating sugars and reproducing.

when the oxygen is all gone, then they start making alcohol

 

[bxtzd3]

looks like yeast, but they aren't dead.

they're in the "growth" phase. meaning that, if you aerated and provided the little beasties with some oxygen, they're eating sugars and reproducing.

when the oxygen is all gone, then they start making alcohol

ok cool. never seen the behind the scenes.thanks

 

[SteveHeff]

I had a freak out moment, too, the first time I fermented in a carboy. The things you see make you think something is going on that shouldn't be happening. I've learned a few things from homebrewing. One of those being, if you give yeast sugar, they know what to do with it.

 

[GrogNerd]

the yeast do the work, we are merely the facilitators

wish the little bastids would help with the cleanup

 

[Jobe5217]

Looks good to me.

 

[RM-MN]

I think you will get better tasting beer if you ferment it just a little cooler. I prefer 62 to 64 degrees.

 

[bxtzd3]

haha had to do an emergent tube to catch the explosive ferment. man was I wrong.

 

[daksin]

Most of the stuff you see on the bottom after 8 hours is cold break- coagulated proteins from chilling the wort.

 

[bxtzd3]

so looks like a reverse yeast cake. it was such a cool violent ferment but now what to do. just leave it be, I know, but does it matter if the top has all that in it

 

[Smokeater233]

Nope - that's typical after a carboy ferment. It'll stay there nicely through racking...just remnants of your ferment and zero to worry about. Perfectly normal.

 

[bxtzd3]

Nope - that's typical after a carboy ferment. It'll stay there nicely through racking...just remnants of your ferment and zero to worry about. Perfectly normal.

ok cool. im going to collect the yeast after bottling so ive been watching what i due

 

[Smokeater233]

All good, just don't collect the remnants at the top since that material includes leftover hops and other sediment.