Cherry wheat - thick layer at bottom

[ezra]

There is a 4 inch layer of darker brew at the bottom of my secondary carboy. The brew is cherry wheat with cherry puree in it.

Is this darker layer not to be transfered into the bottling bucket? I would hate to waste all that beer! Should I shake the carboy and mix that all together(is that layer good cherry beer)?

Any suggestions:confused: ?

Thanks

[dancinwillie]

how long has it been in secondary?

[ezra]

Went into secondary on 7/3. 3 full days - 7 remaining.

[HogieWan]

Originally posted by ezra
Went into secondary on 7/3. 3 full days - 7 remaining.

RDWAHAHB

[ezra]

Originally posted by HogieWan
RDWAHAHB

What is the point of this post?

[dancinwillie]

HogieWan usually offers decent help, so I'm assuming this is an abbreviation for something, but I'm not sure what it means.

In answer to your question, I honestly don't know. I was thinking my question might be helpful to others who know better than I. If you don't get any responses, I would be on the safe side, and not take the bottom stuff. But I'm also thinking that if you don't mind the appearance of the beer, that it probably wouldn't do any harm.

Good luck, and let me know how it works out!

[goblueM]

Relax, Don't Worry, and Have A Home Brew



That stuff will settle out after a while, it has only been there for a while.

From what i've heard about purees, the yeast loves it so I am guessing some remaining yeast went to town on the puree.

Wheat beers are generally cloudy so as far as appearance it shouldn't matter, as long as you aren't picky.

I'd let it settle and be very careful about how much crap gets in your bottling bucket, but like hogiewan said, rdwahahb

[Dextolen]

My rasp. wheat had the same thing. It's a combination of the settled out fruit and the yeast. If your situation was anything like mine, you basically went through another full ferment when you added the fruit puree.

[ezra]

It did go through a second fermentation. Did that layer thin down for you or did you dispose of it, it would be a lose of about 1.5 gallons of beer.

[Dextolen]

mine settled out somewhat, but I used a good amount of it, made sure to leave behind the yeast cake at the bottom.

[generalzonzo]

Ezra, my blackberry stout that i used the oregon puree did the same thing. It should settle out a bit more, I racked off everything except for the yeast cake. Quick ?. Did you pour the puree into your secondary and rack from your primary or did you rack into secondary then add puree? Perhaps the heavy (dense) puree didn't mix well enough with your beer during the transfer. I definately wouldn't worry about it. Make sure it geats a swirl (avoid splashing) in your bottling bucket to homogenize the layers.

[HogieWan]

Originally posted by ezra
What is the point of this post?

It does mean "Relax, Don't Worry And Have A Homebrew" You've only had it in secondary for days, and you added extra sugars (the puree) for the yeast to feed on. It just needs to settle out. You may even want to move the beer to a tetriary in about a week and let it settle some more.

[markaberrant]

Once you are sure the fruit is fermented, you should consider crash cooling (if possible) for a few days to clean things up. Tertiary is a good idea too.

[Otis_The_Drunk]

The darker layer is the beer that the yeast has nostly settled out of.

you will notice that the beer will turn darker as the yeast settles out of it.

[mookow]

Originally posted by Otis_The_Drunk
The darker layer is the beer that the yeast has nostly settled out of.

you will notice that the beer will turn darker as the yeast settles out of it.

Generally I would agree with you, but in this case I think it is the fruit particulates from the Oregon Fruit Puree he used. Everytime I use their products I get a layer of the puree at the bottom of my carboy. I generally siphon off the rest, bottle it normally, then siphon the slurry into bottles and drop a carbonation drop into those. Then I mark them accordingly. They dont taste bad or anything, but the presentation is a little funky, and I dont want to give them away to a BMC drinker who might be scared by the look of them in the glass. Oh well, more for me!