I have this cloud of dust floating through the beer in the primary. Is this dead yeast just kept in suspension, or bits of unsettled break material, or grain flour particles? They are discrete particles, not coagulating. Quite peaceful, except I don't want them there.
It's been in the primary for 9 days now, I was planning to bottle it until this weekend assuming the gravity has bottomed out. It's at 1.012 now, and it tastes great. I'm not worried about it being an infection. I can still see bubbles breaking on the surface, and the airlock burps once every few minutes, so something is still going on... like warming up. Maybe keeping this stuff floating.
I don't really want to bottle it this way, so what's the best way to clarify something like this?
Just let it sit in a secondary? Gelatin? Is that too much crap for gelatin to work on? I don't really have options for putting it in a refrigerator yet, so if you can tell me time heals all, great. If this fluff will never settle without chilling and gelatin... I'll have to convince the wife she doesn't need a shelf in the fridge for awhile. I left the hydrometer sample in the fridge to see if it does anything.
This is Ringwood Ale yeast, which I did at about 66 F, and is now at about 72 for clean-up. It's a high flocculation yeast, and my attenuation seems good coming down from 1.052. That yeast smells awesome, and the taste is brilliant.
I did a two step starter, and it took off in a few hours.
A couple variables I introduced in this batch since all prior:
-First batch with my new monster mill, set at .040 with feelers. (love it)
-First no-vorlauf batch sparge (based on reading and some videos suggesting it's not necessary)
Everything else was the same as before, and I used whirlfloc at 5 min. Normally by now it's clear.
Thanks.
It's been in the primary for 9 days now, I was planning to bottle it until this weekend assuming the gravity has bottomed out. It's at 1.012 now, and it tastes great. I'm not worried about it being an infection. I can still see bubbles breaking on the surface, and the airlock burps once every few minutes, so something is still going on... like warming up. Maybe keeping this stuff floating.
I don't really want to bottle it this way, so what's the best way to clarify something like this?
Just let it sit in a secondary? Gelatin? Is that too much crap for gelatin to work on? I don't really have options for putting it in a refrigerator yet, so if you can tell me time heals all, great. If this fluff will never settle without chilling and gelatin... I'll have to convince the wife she doesn't need a shelf in the fridge for awhile. I left the hydrometer sample in the fridge to see if it does anything.
This is Ringwood Ale yeast, which I did at about 66 F, and is now at about 72 for clean-up. It's a high flocculation yeast, and my attenuation seems good coming down from 1.052. That yeast smells awesome, and the taste is brilliant.
I did a two step starter, and it took off in a few hours.
A couple variables I introduced in this batch since all prior:
-First batch with my new monster mill, set at .040 with feelers. (love it)
-First no-vorlauf batch sparge (based on reading and some videos suggesting it's not necessary)
Everything else was the same as before, and I used whirlfloc at 5 min. Normally by now it's clear.
Thanks.