Brew day 27th July 2007 cruddy head question

[bandit]

I have just brewed this

Summer Strummer (my own daft name)
English Pale Ale/Strong Bitter


Type: All Grain
Date: 27/07/2007
Batch Size: 19.50 L
Brewer: Robert Franklin
Boil Size: 28.00
Boil Time: 120 min Equipment: 1 Cornie Full
Taste Rating(out of 50): ???? Brewhouse Efficiency: 70.0


Ingredients

Amount Item Type % or IBU
4.00 kg Golden Promise (5.0 SRM) Grain 93.5 %
0.15 kg Wheat, Torrified (3.0 SRM) Grain 3.5 %
0.13 kg Crystal Malt (120.0 SRM) Grain 3.0 %
30.00 gm Goldings, East Kent [4.10%] (90 min) Hops 18.4 IBU
20.00 gm Styrian Goldings [3.80%] (90 min) Hops 11.4 IBU
16.00 gm Fuggles [4.50%] (90 min) Hops 9.7 IBU
25.00 gm Styrian Goldings [3.80%] (15 min) Hops 5.9 IBU
35.00 gm Styrian Goldings [3.80%] (0 min) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.044 SG
Estimated Alcohol by Vol: 4.3 %
Bitterness: 45.4 IBU Calories: 411 cal/l
Est Color: 9.7 SRM Color: Color

and used a 1 litre starter made from the wort and a packet of safale 04. It was the best starter I have ever seen for activity.

However after 2 hours I have just scraped of this





It looks like regurgitated digestive biscuits. Is this the trub? Seeing as I have taken it off have I removed all of the yeast or will there be enough left to complete the beer making process?

[bandit]

More than likely.

Does that mean yes its trub or yes i have removed all the yeast

[Wez]

Now THAT is a JUG OF TRUB!

I've had batches which have thrown off loads of trub which i've skimmed and they have gone on to form good krausens and carry on like nothing has happened. When did you remove the trub and how's it looking now?

[Gurgeh]

how does it look now?

[bandit]

This morning there is a 2 inch white head with more trub on the surface and lots of activity at the bottom of the fermenter so I guess all is well. Ive never had that much trub before. I wonder if its to do with the two hour boil. I boiled for 30 mins then added the 90 min hops. Anyway it smells better than any of my other brews so far.

I also used 1/2 RO water and 1/2 tap water in the mash with a teaspoon of CRS so i cant wait to taste it. One day I may start messing with the DLS but not yet. I wont to know what beer tastes like without it first before I start meddling.

I tried a few pints of York Brewerys "Decade" last night in town. Wow....talk about hoppy it was wonderful. I do note that even these hoppy beers seem to have a bitternesss that mine lack. Could this be down to the calcium content i.e. gypsum etc?