JOEB6 Posted June 13, 2011 Share Posted June 13, 2011 Hey all, Newbie brewer here. Brought my DYI coopers kit today and thought i would give it a go. I have noticed a lot of sediment on the bottom of the fermenter only after a few hours after pitching the yeast. Is this normal?? I am brewing the standard lager that comes with the kit and my temp is sitting around 21-24 deg c at the moment. Appreciate any response. Cheers Link to comment Share on other sites More sharing options...
Guest Posted June 13, 2011 Share Posted June 13, 2011 umm.. as in its darker or as in a trub layer? (whitish) if its just darker I would say it is just not mixed thouroughly and is nothin to worry about.. the yeasties will get to it[love] did you take a a OG reading? if it's not mixed completely I would expect a higher than expected OG.. a photo and complete recipy and method may also help to diagnose.. Yob Link to comment Share on other sites More sharing options...
JOEB6 Posted June 14, 2011 Author Share Posted June 14, 2011 Hey Yob, thanks for the reply. I would call it a whitish / floury textured sediment. My recipe was the standard one that comes out of the diy box..Lager malt + brew enhancer 1. My OG reading was 1040. Could this be the cold / hot break everyone talks about?? Cheers Link to comment Share on other sites More sharing options...
JOEB6 Posted June 14, 2011 Author Share Posted June 14, 2011 Here is an image as well...Sorry for the iphone quality but i think it will give you an idea of what is going on. Cheers Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 14, 2011 Share Posted June 14, 2011 It loks like undissolved brew enhancer to me or it could be just normal sediment that is a byprodict of fermentation (although this doesn't occur until after a day or so). Either way, I don't think there is anything to worry about. Link to comment Share on other sites More sharing options...
Matty A Posted June 14, 2011 Share Posted June 14, 2011 I wouldn't worry too much Joe. Just leave it be for a couple of weeks, check 2 readings a couple of days apart and if its the same then bottle that sucker. Link to comment Share on other sites More sharing options...
Biermoasta Posted June 14, 2011 Share Posted June 14, 2011 Just looks like cold break to me. Have a look at the Brewing FAQ for some more info: Brewing FAQ: Cold Break Link to comment Share on other sites More sharing options...
Guest Posted June 14, 2011 Share Posted June 14, 2011 I think I only had a OG of about 1.033 when I did my first lager kit. Given that your OG is higher, I would say that it is just the BE1 that has not disolved entirely. No need to worry, just leave it and it will sort itself out :) Welcome to the forum by the way. Also a tip for you.... your beer will be better if you can get the temp between 18-20C. Link to comment Share on other sites More sharing options...
PB2 Posted June 14, 2011 Share Posted June 14, 2011 Yes, cold break may settle on the ledge just above the tap. It will scrub off once the yeast activity gets a decent amount of convection going [cool] Link to comment Share on other sites More sharing options...
JOEB6 Posted June 14, 2011 Author Share Posted June 14, 2011 Hey Guys, Thanks for all the responses much appreciated. Looks like i was worrying about nothing. My brew is sitting around 16-18 deg c at the moment which i am preety happy about. Off now to explore the forum to answer more of my newbie queries thanks again Cheers & Beers Link to comment Share on other sites More sharing options...
Matty A Posted June 14, 2011 Share Posted June 14, 2011 Try and keep that brew around the 18C mark. It will make the best beer possible if the temperature is at the lowest the yeast can handle. I try to keep Ale yeast around 18C and Lager yeast around 10C. Another thing to confuse you is that the Lager kit you are using uses Ale yeast instead of Lager yeast. Link to comment Share on other sites More sharing options...
JOEB6 Posted June 14, 2011 Author Share Posted June 14, 2011 Thanks Matty so much to learn. Any tips on keeping the temp up without using heat mats etc. Would a blanket wrapped around the fermenter to the trick?? Link to comment Share on other sites More sharing options...
Squishy Posted June 14, 2011 Share Posted June 14, 2011 Try and keep that brew around the 18C mark. It will make the best beer possible if the temperature is at the lowest the yeast can handle. I try to keep Ale yeast around 18C and Lager yeast around 10C. Thanks for rubbing it in once again Matty!!! The overnight temps up here have been almost down that low (10 DegC)[pinched] [pinched] !!!!!! Good Ale weather though Link to comment Share on other sites More sharing options...
Matty A Posted June 14, 2011 Share Posted June 14, 2011 Thanks Matty so much to learn. Any tips on keeping the temp up without using heat mats etc. Would a blanket wrapped around the fermenter to the trick?? Yep a blanket wrapped around the fermenter is good. I use an old motorbike jacket. The best thing to do is to get a TempMate with a Fridge and a heat source but not all of us have one of them. Link to comment Share on other sites More sharing options...
Matty A Posted June 14, 2011 Share Posted June 14, 2011 I feel your pain Squishy. The other day we had a top of 3C. it was 7C in the brew room and the Euro Lager I have on was sitting nicely at 10C. Good lagering weather that is. Link to comment Share on other sites More sharing options...
LeonardC2 Posted June 14, 2011 Share Posted June 14, 2011 When I was brewing in late winter,I used my old,fleece-lined CPO to put over the fermenter,& one of those electric oil filled heaters in the room. Kept it at 20C. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.