Secondary layers?

[tomnt1]

OK... I'm new and am seeing three distinct layers of cloudiness in my secondary. This is my second batch and I had no problems with my first.

It's an American Cream Ale...Coopers Dry yeast...starting gravity was 1.045. The thing started fermenting like crazy in about 2.5 hours and all but stopped in only 3 days. The temp was app. 78 F.

Now it's in the secondary and I am seeing 3 layers. The top layer is 6" of real clear beer, the middle layer is 18" of kinda cloudy, and the bottom one is 3'' of pretty cloudy. All layers are crisply setting on top of each other, they don't meld into each other.

Have any of ya'll seen this behavior before?....and do I need to worry? ( which by the way I'm not very good at ) LOL.

[paul84043]

Hi, welcome to the fourm!

I have noticed the separation between the clear upper layer and the cloudy lower one before, but I haven't seen three layers yet. Not to say that it's not possible, it all depends on the nature of the solids in your beer.
I wouldn't stress over it at all. It sounds like you had an extremely active fermentation!
I try to keep mine away from the 78F mark. Fermentation is an exothermic process, meaning that it creates heat, so once it gets going, it will rin a few degrees warmer than the rest of the room.
Higher temp fermentations will cause more fruity and estery flavors to be produced. So if it's your thing, then great, if not, try to keep the temp regulated a little lower.

[tomnt1]

I appreciate the input. And am glad to be on the forum. Just two days looking around here has eased my mind on some brewing questions I had.

I admit the high temp did bother me a bit...so I adjusted it down a little this morning when I saw the layering. It smells fine and I plan on taking a FG this evening.

The quick fermentation start shocked me also, but I read a couple of threads on here yesterday that it's not much to worry about.

Thanks again...!

[BluesHarp]

Your initial hard fermentation is done and the "solids" - proteins, yeast, and hop bits are starting to settle...not to worry, just keep track of your gravity and bottle (or keg) when it has been stable for three days. Your temp is a little on the high side, if you can lower it a few degrees, it wouldn't hurt.
Just my opinion, I could be wrong.;)

[tomnt1]

Thanks Blues...it"s good to meet you. I took care of the temp. and the FG held at 1.000 for a couple of days so I bottled it yesterday. And I think it tastes better than my first batch. Now on to the next batch LOL.

I'm wanting to try an Imperial Stout...anyone have any suggestions on this?


Thanks again for the input guys.

[fuji6100]

wow! 1.000

That's going to be one dry beer!

What kind of fermentables did you use?

[paul84043]

I have an imperial stout going right now, it was just an off the shelf kit from my local shop.
It fermented very actively and has had a thick layer of foam for longer than any other one I have done yet, it's going on a week and a half and the foam is just beginning to settle out!
I plan on making it into a cherry stout at bottling time, I purchased a cherry extract and I want to add just a hint of the fruit flavor.
They recommended an Imperial stout to use to make a fruit stout, I guess you would want a pretty strong beer to support the fruit without being overwhelmed, I think it's going to be great!

I really want to do an oatmeal stout when I get comfortable doing partial grain...and then a double chocolate stout, a belgian golden ale, aauuuggghhhhh!! there are too many kits and not enough room in my basement!!

[tomnt1]

The recipe called for 2 lbs of corn sugar and a couple of different grains, I don't have it here with me at the moment. It said the OG should be 1.046 and FG 1.010. My batch started at 1.045 and FG'd at 1.000. Does this seem strange...I'm new.

It started fermenting like crazy in 2.5 hours and was all but spent in only 3 days...I secondaried it and noticed the layers....then it was bubbling once every minute and cleared up really good so I checked the FG a couple of days and bottled it. that's 7 days from wort to bottle!!?? Is that normal?

My well water is really soft, could this make a difference in the dryness or the low FG?

Paul, is the stout you're doing the one you posted the recipe for?

I copied it, let me know how it turns out.

[paul84043]

I haven't been brave enough to try the one that I posted the recipe for yet, but I will...

It sounds like you just got an extremely healty and active ferment, that resulted in a fantastic finishing gravity!
The lowest I have ever seen has been a 1.006 my batches usually finish anywhere between 1.009 and 1.013.I haven't had any finish higher than that yet. I attribute that partially to the fact that I always use liquid yeast and that I use oxygen with the diffusing stone to really give the yeast a ick in the butt!

[Tweek]

I have never heard of a homebrewer of any skill level achieving a 1.0 FG. That is pretty cool if you did. I suspect however that your hydrometer is off, these things are all a bit off and should be calibrated for exact readings. either way you slice it it cant be that far off so nice job man.

[tomnt1]

Now, why didn't I think of that!

My wife and I work in Water Treatment and tho it's been awhile since I've been in the lab I should have thought the calibration of the hydrometer could be off. I suppose it would be done by temp? Or do they make a standard solution you can use?

Either way I will calibrate it next time. Thanks for the info...I told ya'll I was new. LOL

[paul84043]

They come calibrated to two different temps, most are plain water at 59F is a 1.000 reading.
I haven't seen one that's off by more than .002 or so.
You still have a great gravity reading...

[BluesHarp]

The high amount of corn sugar would contribute to both a fsat ferment and a low gravity...not much non-fermentible sugars there.
Just as a note, if you want to add some richness and sweetness to a brew, I've found Laaglander dark dried malt is very high in unfermentible sugars.