GazMc54 Posted August 6, 2014 Share Posted August 6, 2014 Hi all, I've just bottled my very first attempt at Home Brew, (Coopers Australian Lager) and noticed thick gunge at the bottom of the FV. Should I have stirred before bottling? Is this normal? For the record, temperature was a steady 22 degrees Celsius, SG was 1038, after 5 days I measured again at 1015, and this stayed the same for a further 2 days so I decided it was no longer fermenting and bottled it. Works out at 3.5%ABV? I about to sanitise using non scented bleach, is this ok? Hoping to hear from you experts ;) GazMc54 Link to comment Share on other sites More sharing options...
davids47 Posted August 6, 2014 Share Posted August 6, 2014 The gunge at the bottom of FV is the dead yeast ,when you bottle your beer you will leave that behind ,DO NOT STIR IT UP sorry i did not read your question properly its not the done thing but your beer should be ok it will just have a fair bit of sediment in bottle and its not poison Link to comment Share on other sites More sharing options...
ben 10 Posted August 6, 2014 Share Posted August 6, 2014 The "gunge" is not only dead yeast. It is called TRUB and contains yeast - both live and dead - and cold break. No you don't stir it. Link to comment Share on other sites More sharing options...
Magnaman Posted August 6, 2014 Share Posted August 6, 2014 G'day GazMc54, welcome to the Forum. david47 & Ben 10 have made the point +1 here. Yes you can use the bleach option to clean, make sure you don't use to much or in to great a concentration. Rinse very well as some have had problems with the bleach smell lingering, other have not. You may find this link helpful? What to use to clean my beer gear?... See here what Ben 10 spoke of. Coopers, Brewing FAQs ... Cheers. Link to comment Share on other sites More sharing options...
GazMc54 Posted August 6, 2014 Author Share Posted August 6, 2014 Great stuff, thanks fella's. I'm sure I'll be back with amateur sounding questions more often. I'm completely new to this, but so far so good, and I can see why some people get almost addicted to home brewing. I can't wait to start my next batch, but I'm waiting to see how my first batch turns out, in case I made any mistakes. Only time will tell. Thanks again Gaz Link to comment Share on other sites More sharing options...
Curly Posted August 7, 2014 Share Posted August 7, 2014 Don't wait, Brew hard. Regards, Curly. Link to comment Share on other sites More sharing options...
MM Posted August 7, 2014 Share Posted August 7, 2014 Hey Gaz, one thing a lot of people do is aim for 18-20c. A great sanitiser is starsan, also marketed as phosphoric sanitiser in some shops. It's also common to leave it in the FV for two weeks, that helps the yeast clear up and any solids settle to the bottom. After this period some people also cool the fv down for a week say 1-4c, that really makes it drop any particles down. I have only been doing this for 6 weeks or so, and I have learned a lot just from reading old threads, there is a lot of info stored there, so have a flick through when you have spare time. Cheers MM Link to comment Share on other sites More sharing options...
ben 10 Posted August 7, 2014 Share Posted August 7, 2014 In regards to the sanitising... use a no rinse such as Star San, or the locally made - and cheaper - phosphoric sanitiser. They may cost a bit but last forever. Link to comment Share on other sites More sharing options...
GazMc54 Posted August 8, 2014 Author Share Posted August 8, 2014 Thanks all :) Link to comment Share on other sites More sharing options...
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