As in lots..? Like five inches maybe... Is this going to kill my Belgium trippel? It was in primary about two weeks... Is this the worst thing I could do and I should just bottle at this point? Or its not that bad?
It will be fine. Put an airlock on it. Cover it. And forget about it for two months. It will still create co2 and keep the headspace filled with that.
McKraut said:Wow really? Seems like so much yeast is left behind on the bottom of the primary bucket... Tasted it tonight and its yummy if a tiny bit bitter... So if it's just safer to bottle I can do that...
You're sure that much o2 is okay? Just seems counter to everything over heard so far about keeping o2 out
You're sure that much o2 is okay? Just seems counter to everything over heard so far about keeping o2 out
Shook the carboy? No... Just transferred it slow and carefully, didn't think I was supposed to shake it at all. And as for how much yeast was transferred I'm not sure... I thought that bottom layer of yeast was supposed to stay in the primary
I thought that was the point when racking to a secondary as well. Leave the sediment and trub in the bottom of the primary and allow any suspended yeast to finish the fermentation and clear up the beer.
Thanks for all of the replies. Maybe next weekend we will bottle this if time permits, but nice to know that it's at least not a cardinal sin or anything.
And re: the syranwrap on the top was just during the actual transfer process so I wouldn't breath in contaminants or something. It has a proper airlock on it now
That's a bit much, your beer isn't going to catch a cold. I only started brewing this year, myself, so I understand your abundance of caution, but keep in mind Westvleteren and others use open fermenters for primary and people have been making presumably decent beer long before anyone knew anything about sanitation.
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