excessive sediment in fermenter

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

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excessive sediment in fermenter

Post by crxyem » Tue Dec 04, 2007 9:03 pm

Here is the brew profile

started with ~6gals of water


Amount Name Potential SG SRM
0.50 lbs. Pale Chocolate Malt GR601 1.0295 45
0.50 lbs. CaraRed GR452 1.0350 20
5.00 lbs. Alexander LME - ME10 1.0370 14
0.21 lbs. Rice Extract DME50 1.0400 0
1.00 lbs. DME 10 - Light 1.0460 8


Amount Name Form Alpha IBU Boil Time
1.00 oz. Chinook Pellet 12.00 39.0 60 min.
0.50 oz. Galena Pellet 12.00 10.7 30 min.
2.00 oz. Amarillo Gold Pellet 10.00 0.0 10 min.
1.00 oz. Goldings - E.K. Pellet 4.75 0.0 10 min.


Amount Name Type Time
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Danstar Nottingham


Grains in @ 6:17pm, Temp = 158 F, grains out @ 7:45pm Temp = 168 F
bring to boil , flameout - malts added at 7:10pm -boiling at 7:20pm
finished boil at 8:20pm , cooling to 75F
pitched yeast at 77F

Problem, everything seemed to go as normal. I managed to drop the bittering hops bag into the wort at the 30min mark not really a problem just a little extra trub in the wort. so everything seemed to be fine until we were transferring the wort to the carboy fermenter. It looked like there was an excessive amount of proteins suspended in the wort. We aerated and then pitched the yeast. Sediment seemed to settle to the bottom but it's much more then I've ever seen before. Also this barely made 4.75gals with a 6gal starting volume.

It's the first time I've used dried malt extract vs. liquid and my fiend and I aren't quite sure if the excessive sediment is going to be a problem ??

Any and all comments are welcome
thanks in advance

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Post by brewmeisterintng » Wed Dec 05, 2007 6:55 pm

It is usually not a problem as you should be transferring it to a secondary after a week or so anyway. There are a multitude reasons why you ended up with a lot in the fermentor including sucking up too much from the brew pot to the boil not being strong enough. The bottom line is that you made the beer and it should turn out fine. It should clear in the secondary. The bottom line is not to get rapped to tight about what it looks like until it

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Joined: Tue Dec 04, 2007 10:05 am
Location: CT

Post by crxyem » Wed Dec 05, 2007 9:36 pm

Thanks for settling my mind.

I'm going to have to say the root cause is due to too much trub from the brew pot into the primary. I'm quite certain that the wort got up to a very nice vigorous rolling boil.

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