Had a good one? Tell us about it here - and don't forget - we like pictures!
-
AT
Post
by AT » Sun Apr 15, 2007 7:23 pm
well done Wez 4% less is not much, you must be chuffed
-
delboy
Post
by delboy » Sun Apr 15, 2007 8:01 pm
Was all set to brew up a batch of this, weighed out the existing MO in the sack, bugger just over 2 kilos, could have swore there was more, oh well time to get the credit card out and visit H&G again
-
Wez
Post
by Wez » Mon Apr 16, 2007 7:40 pm
Funny fermentation....Well I was expecting to wake up and find a large krausen on top of my new beer but no, instead there was a 1.5cm crust of brown gunk with white foam under it, decided to leave it and see how it was tonight and it's about the same (see pics below) - there is life with the airlock going about once every 20 seconds and the yeast is swirling around but whats going on
(used Gervin Ale Yeast)
-
tubby_shaw
Post
by tubby_shaw » Mon Apr 16, 2007 8:04 pm
That's pretty normal for a low gravity beer Wez.
The brown gunk is trub and hop residue, you can skim it off if you so desire
-
Wez
Post
by Wez » Mon Apr 16, 2007 8:10 pm
Thats good to know (phew) what are the pro's and con's of skimming / not skimming?
-
tubby_shaw
Post
by tubby_shaw » Mon Apr 16, 2007 8:14 pm
What DaaB said, plus taste it and see if you want it in your beer
-
mysterio
Post
by mysterio » Mon Apr 16, 2007 8:16 pm
I don't bother skimming and I've never had the taste of that stuff make it into my beer
-
Wez
Post
by Wez » Mon Apr 16, 2007 8:21 pm
I've skimmed, will hopefully take another pic tomorrow
-
Wez
Post
by Wez » Mon Apr 16, 2007 8:24 pm
I take it the yeast head struggles to break through that stuff and prevents a good head from forming?
-
PieOPah
Post
by PieOPah » Mon Apr 16, 2007 10:02 pm
I have never skimmed. This stuff will end up settling out of your beer when the krausen dissappears.
You should mostly skim if you want to save your yeast.
Just remember to keep everything sanitized.........
-
Vossy1
Post
by Vossy1 » Mon Apr 16, 2007 11:13 pm
Yes, I almost always skim.
Ditto
-
mysterio
Post
by mysterio » Mon Apr 16, 2007 11:37 pm
I take it the yeast head struggles to break through that stuff and prevents a good head from forming?
I doubt it, You're using a bottom fermenting yeast so there will be no real yeast head. I doubt even top croppers like US-05 or Fullers would have trouble with trub. Good alliteration there!
-
delboy
Post
by delboy » Tue Apr 17, 2007 12:34 pm
I learned a new word today
cheers mysterio
-
Wez
Post
by Wez » Tue Apr 17, 2007 10:20 pm
Well i skimmed off the trub and there is a good 3" rocky looking head on it tonight, glugging well also.
