What is THIS mess?

[Steve]

Hey gang I got a wild hair and brewed up a few batches this past week. The last of which was "Demise" found in Stephen Snyder's book The brew masters bible on page 235. Its a great recipe and I've brewed it before but this time I got a strange side effect.In a nutshell it was a perfect brewday other than the fact I usually put my hops in a sock or stocking to avoid the mess later. Well this time I just threw the hops,pellets, right in the pot without the sock! I didn't feel it would be to much of an issue but they went thru my false bottem and ended up right there in the fermentor. I got it cooled down enough to pitch and did so. The next day she picked up and began perculating and I allowed it to continue at room temp for a day ensuring a good start. Afterwards I put it in my fermentation fridge to continue at 68-69 deg. F.. Well now I see the brew has turned a white color and Im hoping this will all percipitate out because it should turn out as clear as a pilsner. Tell me guys that this is normal and WILL settle out? Its still within the one week of a normal fermentation period so this may be all premature worrying! Confirm my suspicions gang, tell me Im a worry wort and I should just relax and have a homebrew!

STEVE

[Elbone]

Pics would be helpful. Chances are you're fine, though. Does it smell OK? I like the phrase you've coined, BTW- "Worry Wort" Good one.

[Steve]

Hmmmmm nope no unusual smells ...other than the hop residue thats all up on the neck of the carboy, THAT has its own unique bouquet. I'll try to get some pics!
STEVE

[EagleDude]

I would guess that you have a lot a yeast still in suspension. Once the yeast is done and the beer stops churning, it should all settle out.

[Steve]

Yeah thats what Im thinking too! oh by the way, I was looking over the responce board and didn't see anyway to insert my pic of this milky mess!

[Elbone]

Yeah thats what Im thinking too! oh by the way, I was looking over the responce board and didn't see anyway to insert my pic of this milky mess!

From the forum FAQ:

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So, essentially, upload the photo to a hosting site like Photobucket or Flicker. Copy the URL to the image and insert it between the IMG tags generated by the Img button in the post toolbar.

[Kacey]

Not to jump on the Jamil wagon but if you got the means to ferment at 68 I would do that as pitching temps, as far as your brew, I tend to not fret about what is happening in the fermenter. Think of it this way, What the hell are you going to do about it anyways? But honestly I bet you are totally fine!

edit* actually as far as temps go I do the exact opposite , I start LOW let it go tell its almost done and then do a rest where I just let it go to its natural temps (70 degree closet, where the yeast can drive it to up to 75 if it wants)

[Steve]

Well a happy ending after all. I was a bit spooked when the brew turned almost white during high fermentation but low and behold it did finally settle out and resume a more caramel color like it was supposed to. My plan is to move it into a secondary within the hour and chill that baby down to clarify it. Im thinking I may have one that'll bring home some bling:))