OK, great, thanks for the input.
Sorry for the wort / beer misnomer. I guess I was referring to beer. Still a newbie here but learning every day!
In any case, when does the braun-hefe (brown yeast) typically form on the fermenter sides? If the fermenter is "jostled" and the bear sloshes up the side will that put too much braun-hefe into the beer?
(BTW, my beer is in a 6.5 gal carboy and it's full to about the shoulder so there's not much unexposed glass for the braun-hefe to adhere to)
Maybe I'm worrying too much.
Thanks