What's happening here?
It has happened the last 2 times I have brewed. First time I put it down to pectins in orange peel, but this time I used no citrus.
The only ingredient in common is candi sugar.
Is it some sort of hop residue/sugar mix?
I know the yeast breaks it all down so it's not an issue - but wondering what causes it. It was all towards the bottom of my kettle, then initially held in suspension in the fermentor, then sank, now when the yeast is kicking in it is starting to float back to the top.
If it is congealed sugar and hops - would this affect the accuracy of my gravity reading?
beer by
Mark Hirst, on Flickr
Topic: Congealed lumps (Read 1439 times)
