What is this?

[koontzjr]

What am I doing wrong? I'm new and this is my second batch, but they both looked like this into the fermenter. Am I just a noob worrying too much or is there something I'm missing. This is a 2.5 gallon batch. Did one batch sparge, one hour boil, cooled to 72 with an ice bath, took about half an hour. Transferred to fermenter and even used a colander to filter. Help me out please. View attachment ImageUploadedByHome Brew1454380925.443956.jpg

 

[tempestam83]

I think you're OK. I just brewed a 3-gallon batch and it looked like this after racking. I think it's just everything settling.

 

[koontzjr]

Thanks. Also my target sg was 1.047 and I hit 1.048

 

[wilserbrewer]

You're fine, you got an excellent break and coagulated all the protein. It will drop nicely and yield a brilliant clear beer.
Cheers!

 

[koontzjr]

Thanks for the reply. Is there a way to keep from getting so much in the fermenter or is it just a fact of life?

 

[Pantherjon]

You could use a fine mesh strainer when pouring in the wort...That is what I have been doing..They aren't really all that expensive..I got a 12" double mesh strainer for less then $20(19.65 to be exact) from Food Service Fire Sale, and was shipped rather quickly.

Just so you know, there is like a $35 minimum order...

 

[Singletrack]

Probably there is no reason to limit trub in the fermenter, but you can. Let it settle in the BK and rack off the top. But yeast like some trub in the wort. That's their meat!

 

[Singletrack]

You could use a fine mesh strainer when pouring in the wort...

When you do this, what do you find on your strainer after pouring through it? Whenever I have used the strainer, I just get hops.

 

[wilserbrewer]

Thanks for the reply. Is there a way to keep from getting so much in the fermenter or is it just a fact of life?

You can either try and strain it, or wait for it to settle, I believe using whole hops can act as a filter of sorts.

IMO there are many more important aspects of brewing to concern yourself with than trying to eliminate trub from the fermenter.

I prefer to ferment all the wort, and let gravity sort it out as it is effortless.

A little reading for you below
http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

 

[koontzjr]

Appreciate the information. It did all settle out pretty quickly. I have much to learn....

 

[Twotaureanbrewing]

IMO there are many more important aspects of brewing to concern yourself with than trying to eliminate trub from the fermenter.

I prefer to ferment all the wort, and let gravity sort it out as it is effortless.

A little reading for you below
http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

Most of my beers are like truby. And the last 2 beers I brewed were the clearest beers to date. I had been wondering the effects of trub. If taste aren't galaxies apart, is the trouble really worth it? Good read.

 

[koontzjr]

Sounds good, I can't wait to see how it turns out

 

[Pantherjon]

When you do this, what do you find on your strainer after pouring through it? Whenever I have used the strainer, I just get hops.

I get both hops and the trub from the hot and cold breaks and some tiny grain particles that escaped the muslin grain bag...It got clogged when I did my Magical Mystery Brew..Emptied out the strainer and caught a lot more trub the 2nd run through..

 

[koontzjr]

Quick update. Seems to be coming along very well. I'm pretty happy with it so far. It's my third brew, second AG. My AG is an Irish red that's on day 12 of fermenting. This one is a cream ale. Thanks for all that helped. View attachment ImageUploadedByHome Brew1454639327.772087.jpgView attachment ImageUploadedByHome Brew1454639344.995065.jpg