Why does the bottom two inches of my fermenter have so much crap?

[the-adjunct-hippie]

I've been having pretty good luck lately but it seems once in awhile that I do some brewing that I get a whole bunch of sediment crap on the bottom, which then comes out into the bottles inevitably at bottling time.

Here's a pic of a German Ale (based on a Smoked Doppelbock but fermented at ale temps using ale yeast) I'm fermenting :

The sediment is floating a bit because I picked it up from the floor to the counter. I'm using T-58 for a yeast. I used hallertau and ahtanum hops for bittering. And the malts were mostly Munich and Weyer Smoked malts. I also used a little black licorice for an anise flavor, but didn't bag it, although I only boiled it for 5 minutes. 1/4 lb of Maltodextrin. It's been fermenting 1 day.

Is there a way to avoid this completely, or is there a way to at least make sure it doesn't go in the bottles?

Thanks!

 

[wilserbrewer]

Cold crashing for a week post fermentation will compact the trub to make transfer cleaner.

 

[aeviaanah]

When you siphon to bottles, move the fermenter carefully. Only allow the dip tube to transfer above the trub.

 

[jtratcliff]

Yup... Time and temperature... If you it want it to clear faster, cold crash..... If you can't cold crash, let it sit for a week or two...

That crap will fall out it if you give it time...