my first biab PLEASE HELP!

[omese]

Hi folks, done my first biab on sunday thought it was all going well, opend fermenting lid and to my suprise theres gray clumpy stuf at the surface of my brew, it doesnt smell off or anything, tasted it and the wort is as sweet as it was when i boiled it and cooled it its starting to tast like beer, any ideas what this grey clumpy stuff could be??? please help

i found this on a site could it be this - 2) The lumps and such is called break material it is perfectly normal. It's prefectly normal, it is proteins and such from the grain. If you have pilsner or later brew all grain you will see much more of it. in fact with pilsner malt it will look like egg drop soup. It doesn't mean anything....

?????

thanks

[Kev888]

Hi,

A photo would help if possible; there is all sorts of crudd that can float on the surface and most of it is normal and/or can be reduced by tweaking the brewing process, but some things can indicate a problem though

Cheers
Kev

[The_blue]

It's various trub (break, yeast etc) I've looked at it myself cos i was sucking it up in the syphon then transfering the beer.

[omese]

Do i just leave it ? Or how do i get rid of it? Strain when transferring to secondary ?? As obviously i dont want it when i come to bottle. Cheers

[The_blue]

Just leave it. My friend was finding the same thing so we devised a filter (hop sock on the end of the tube ). It caught so little i never bothered again.

I thin the bits arn't lumps but rafts of crud. Catch one on a sterile spoon. It's not a great deal of matter for the amount of liquid. Anyway i suck loads more up trying to get every last drop of beer off the trub

[puravida]

One of the best lessons I've learnt in brewing is once you put that fermenter lid on, just leave it closed for at least a week to ten days before you even peep.
As long as the airlock is bubbling after a few days, and your temperature is stable just leave it alone and don't worry about it.

[i_am_ed]

One of the best lessons I've learnt in brewing is once you put that fermenter lid on, just leave it closed for at least a week to ten days before you even peep.

I was brewing for over 12 months before I could do this. "A little peep won't hurt, surely?!"