brewski09
Well-Known Member
I pitched enough slurry based on my calculations. I'm more worried about how the how the carboy looks stratified between wort (top) and grains. It's confusing to me because it looks like the carboy is half full of grain/slurry and only has about a gallon of wort on top. It was not such a sludge when I transferred it.
This is the beer with the biggest grain bill for me so far and maybe I am just seeing the grain sticking to the sides. It just looks weird to me.
Hopefully when I get home today it is going along fine.
Give it a little more time to compact the trub, cold crash really hard to help after you are totally sure fermentation is completely done, maybe even gelatin or some other post fermentation finings, and I'd pitch some new yeast for bottling just to be safe. This recipe does really well with extended bull aging as well. You may consider secondary if you don't already. RDWHAHB