I brew Gluten free due to Celiac disease so on this batch I used 6 lbs. of white Sorghum syrup and 1 lb. of Clover Honey along with 2 different Hops. 1 hour boil and fermented for 19 days at app. 69 degrees in a Carboy. I did hit the FG of 1.013 as indicated in the recipie. OG was 1.059, I used 11 g of Nottingham Ale Yeast. Hops were pellet style which were added in Mesh bags. Issue I am having is what I would call excess Trub. When the fermentation was done I had a solid 3 inches of Trubb at the bottom of the Carboy. 3 inches = app. 1 gl. of wort. This prevented me from auto syphoning the last 3 inches of wort as it would have put too much Trubb/sediment into bottling bucket. Is that smount of sediment/Trubb excessive ? Is there anything I can do to reduce it ? ie. adding more yeast etc.
As always, thanks for your opinion !
Steve
As always, thanks for your opinion !
Steve