“IS THIS NORMAL?”
Got one of our kits for Christmas? This month, BC is covering the most frequently asked questions we get from first time brewers.
Today we’re talking sediment! Sediment is a natural byproduct of the fermentation process. It consists of yeast cells, proteins, tannins & other particulates. your mead, beer, wine or hard cider fermenter, you’ll see formations of sediment at the top and the bottom:
🔼 Krausen – the heady foam that forms at the surface. Once it subsides it leaves a ring of caked on gunk.
🔽 Beer Trub or Wine Lees – the compact sediment layer that forms at the bottom of your carboy.
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