Protein in the brew

[Jonno2003]

This is a sample of an all grain stout that’s been fermenting for about 2 weeks - slowly but steadily.

it’s in a stainless steel conical fermentater at 18 degrees as the recipes says and it hit its target OG when I put it in there.

I’ve taken the sample from the tap at the bottom and having sat for a while, what seems to be protein gathers at the bottom. The stout tastes lovely, so not worried about that - but is this stuff gathering at the bottom anything to worry about?

 

[Clint]

No,that's normal. It's part of the yeast/trub dragged through the tap.

 

[Jonno2003]

No,that's normal. It's part of the yeast/trub dragged through the tap.

Good to hear, thanks - it's a GEB Coffee and Cream Stout and I can't wait. I'll have to of course. Patience is the other bit of homebrewing that I'm learning :-)

 

[Clint]

Patience...your best friend. Leave it at least 2 weeks, take a reading,if OK,take another in a day or so..if stable...bottle.