From the HBD Archive
From: perley@glacier.crd.ge.com (Donald P Perley)
Subject: re: bottling problem, trub
Date: 1989-10-16 13:10:57 GMT

Francois Felix writes:

>First, I made my first batch a month ago, and bottled it 2 weeks ago.
>I have used malt sugar as priming sugar (not corn sugar).
>
>Something strange seems to happen. In each bottle there is a little
>bit of "something" floating on the top of the beer (there is also a
>deposit in the bottom, but that's suppose to be that way is not it?).
>
>Does that means that my first batch has been infected with a wild
>yeast?

More likely bacteria or mold. Its difficult to tell from the description
(and sometimes even up close), but it could be something benign.
The best course is to taste it. If it tastes good, drink it. If not,
dump it.

>My second question is about the second batch I brewed last week.
>Contrary to the first one, I did not make it from a hop flavored malt
>can but from the real stuff (barley, hops, etc). I strained the wort
>while putting it in the carboy, but a quite big deposit (2-3 inches)
>appears very quickly in the carboy (even before I added the yeast).
>Should I transfer the beer in another carboy to prevent this deposit
>to be in contact with the beer during the fermentation process, or is

The deposit is normal for a mash, and I'd be suprised if CJOH didn't
mention it somewhere. There are mixed opinions as to whether you
should rack the wort off this sediment (called trub). I usually do.
It would be better, however, to get your fermentation going as soon
as possible, rather than wait a day worrying about whether to transfer the
wort off the sediment.

-don perley
perley@trub.crd.ge.com


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