What's going on with this beer?

[BrebOelsB]

So I am still fairly new, and I am brewing an IPA (this one to be exact.). I just racked to the secondary to dry hop and it just looks strange to me, so I was wondering if anyone could let me know what is going on? The beer has been in the secondary for about 24 hours as of the picture.

A few notes: I racked to secondary after 8 days in the primary per the instructions, however there was a ton of krausen (at least I assume it was krausen, still not 100% positive I know what exactly krausen is), or some other kind of residue. It was very thick and brown, but not too foamy as I normally read krausen described. So I racked to the secondary and tried to keep out as much of that as I could, however a decent amount still made it to the secondary. As you can see I have lost a decent amount from my original 5 gallon. Also, I may have messed up as I dropped in the dry hops first then racked on top of that, later reading I should have done it opposite.

So I guess my question is, did I rack to the secondary too early before letting the krausen drop, did I do this by racking onto the dry hops, do you think I messed up somewhere else, or is this fine? Again still learning as it's my third brew and I want to learn going forward. Thanks.

 

[Nickyssix]

To me the picture looks like the hops are just separating and floating to the bottom - looking all good to me, just doing their thing. And i don't think its an issue puting the hops in first - as long as things didnt splash around too much.
I personally think 8 days is too early to rack - but this is a divided topic in the HB world. I like to leave the wort in primary for nearly 3 weeks - never more than 3, but i believe the yeast still has a lot more work to do on the trub despite what your gravity reading says. It basically cleans up a bunch of potential off flavours so u wont have to condition as long...but thats just me.
A sign of krausen as you racked would also mean it was still active in primary and probably should of been left.
But im sure your beer will still be delicious ! Just maybe a bit sweeter than you planned..

 

[C-Rider]

I'd of left it in the primary for at least 3 weeks and then dry hopped in the primary as well. Unless you are adding something like fruit there is no need to secondary reguardless of what you KIT instructions say. KIT instructions want you to move thru the process FAST so you'll buy another kit.

3 weeks in primary 3 weeks in bottle is a good average.

 

[Bellybuster]

There'll be enough yeast in suspension to finish the beer up, no worries. Wouldn't worry about the dry hops first either. End result is the same right?

 

[joshesmusica]

i'm always adamant about throwing out the kit instructions almost immediately, and consulting here first instead. it seems more and more these kit instructions are just plain wrong at best, and destructive to the brewing process at worst.

just so you know:

1) for a beer like this, you don't need to rack to a secondary vessel. you can just leave it in the primary, and about 5-7 days before you plan on bottling it, drop the hop pellets in.

2) if you are going to rack into a secondary vessel, i believe that racking on top of the pellets is actually the most suggested method of doing it.

3) if you are going to rack into a secondary vessel, you don't want that much headspace or you're just asking for oxidation, and potentially an infection. if you can't help but have that much headspace, either consider not racking it at all, or boil up 100g of sugar in 100ml of water, cool down to where you don't see any steam coming from it anymore, and rack on top of that along with the hops. This will create an actual secondary fermentation, and should clear out that headspace from anything destructive to the beer.

 

[unionrdr]

I also think racking at 8 days with krausen still on top of it was potentially a bad idea. Krausen usually indicates fermentation going on still. It's better to wait till the krausen drops & the beer's settling out clear to take a hydrometer test to see if it's done or not. I dry hop in primary, as do many of us, after a stable FG is reached & the beer's settled out clear or slightly misty for 5-7 days. You can secondary if you like, as it's rather subjective at this point. It just makes for more cleaning & possible oxidation, especially with that much head space.

 

[BrebOelsB]

So at this point is there anything I should do? And will all that residue at the bottom just stay there? And does that mean I'll lose about a gallon of beer? Sorry for all the questions, still just confused what exactly happened.

 

[Mexibilly]

The stuff at the bottom is trub, the hops and other solids settling from the liquid.
More hops = more trub.
Your initial batch volume should allow for this.
When I brew a big IPA I usually rack 5.75 - 6 gallons to primary to end up with ~5 gallons to keg or bottle.
It'll be good. Dry hop for a week, verify you've reached final gravity by taking unchanging hydrometer readings 2 days apart, bottle with appropriate amount of priming sugar (http://www.northernbrewer.com/priming-sugar-calculator/) then wait 2 weeks and try.
You'll be good dude. Every batch yields beers to enjoy and lessons to be learned.
In a batch or 2 you'll have more questions about other stuff. Then more questions about other stuff.
As the basics become normal and easy you'll have more questions about more advanced techniques.

 

[BrebOelsB]

Thanks. I thought it might be hops and trub too just seemed like way too much considering I strained the wort when pouring it into the primary, then left a good half gallon in the primary when transferring due to all the residue. But I guess since this is a very hoppy beer and I used Irish moss as well there was just more things needed to be strained out. I think I've learned for next time though to be more patient and probably won't even bother with a secondary.

 

[AkTom]

The only reason I sometimes secondary is if I'm doing a large dry hop. Then it's easier to get in and out. Dry hopping 3 ounces is a nuisance to get in the neck of a carboy.

 

[BrebOelsB]

Well guys I discovered the issue, and boy am I an idiot. I used Irish moss for the first time this batch, and obviously didn't read anything correctly. I put the whole 4 oz bag of irish moss in my brew, rather than the 1 Tsp it called for. So no wonder there was so much damn trub. Pretty certain this beer is going to taste awful. Not going to dump it, but I expect to once I taste it. Good news is I have faith that I did everything else correct and have learned from this so my next batch will be good.

 

[unionrdr]

Yeah, that'll do it alright. Might not have much protein left in solution to form a head, though? If it don't taste good, then get some unfiltered cider vinegar & use the mother in the beer to make malt vinegar. Any of your relatives that liked Arthur Treacher's, or have been to the Uk will love you!