Post #2 made 8 years ago
by ShorePoints
First a question - is it an ale or a lager you have going?
If it is an ale that should be fermenting on top with a layer of floating tan goo that may or may not be detected through the bucket wall, then that looks like a lot of volume at the bottom for trub. Do not worry, it might compact in the next several days. Then, after a full week or more in the primary, the ale yeast should fall from the top to the bottom, compact it a bit more and you can rack the liquid to a secondary fermenter and eliminate much of the trub by not transferring it. Don't worry if you happen to transfer some to the secondary as it will again settle out. You will finally leave it behind when you package. If the liquid (still beer) is cloudy at that time, you can cold-crash to encourage solids to precipitate out. I am of the school that believes trub is not harmful to ales.
If it is a lager that is fermenting on the bottom (as it should), I hope you will hear from someone who can assure you that a vigorous bottom fermentation is continuously re-suspending particles and they will settle out eventually. I have made only one lager and am not an authority on that prospect.
Either way, patience will win for you. Relax, have a beer.
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