One thing that will bug any beer drinker is when beer is wasted, so here is an easy question: How much sludge is okay to have? When emptying the boiling kettle into the carboy, I am very cautious not to get any sludge, but I cannot do that unless I leave some precious precious wort behind (which seems like quite a bit), which breaks my heart. If you understand this question, can you answer it?
Also, my beer brewing experiences seem to be attacked by Murphy’s Law. Recently, with my Stout, I ran into a problem with my wyeast: it did not activate well. After letting it sit for majority of the day, I finally added it even though it wasn’t fully inflated (package says I can). Upon opening, I realized there was a creamy wyeast (assuming activated) and then some still left in the small sack within the package that was not creamy (assuming not activated). They both were added.
Did this ever happen to anyone else? Will my beer not turn out as well?
Thank You in Advance,
Winter Warmer will begin 2 weeks,