What's Going On With My Fermentation?

[adz1179]

Hi All,

not seen this before, hopefully its nothing to worry about.

brewed today:

4.5kg bairds marris otter
90 min mash at 65 deg
90 min boil
30gms target (UK) at 60 mins
40gms Amarillo (USA) at 5 mins
4gms brew bright at 10 mins
Wyeast 1098 british ale at 18 deg


slow chilled in a cube in the bath tub for most of the day until it got to 18 degrees. Once at 18 i transferred from the cube to the fermenter and let it splash everywhere to oxygenate. yeast was fully swollen, open it up and poured over the top.

20 mins later i have this (sorry for the crappy phone pic)



if you can see the 20lt mark on the upper right hand side of the fermenter this is where the wort came up to and on top of that is the bubbles from transferring.

from just under the 20lt mark down to the 16-17lt mark it has just got this weird layer of crud that is slowly falling to the bottom - you can see how much there is already settled, as i type this its almost up to the 5lt mark...

what the hell is it? will the beer be ok?

cheers.

 

[Amber Fluid]

Did you pour everything from the cube into the FV?

If so then I would guess and I would say possibly Hot and/or Cold Break...

 

[adz1179]

I did leave a ltr or so of break on the bottom of the cube but no doubt some would have ended up in there. Just crazy how much there is in the fermenter if that's what it is.