I’m a relatively new brewer (only done about 4 batches), on my latest batch, i took NB’s ak47 pale mild, and substituted the corn sugar with ames honey after boil (using the right conversion factor). i’ve noticed that the wort has become stratified into 2 layers, the top being a tranlucent amber color, however the bottom layer is the color of coffee with a lot of creamer in it (its opaque). Its been in the fermentor for 3 weeks.
Any help as to what this may be would be greatly appreciated.
also some other factors that may or may not have to do with this is that i used tap water and had to use a blow off tube for a day after yeast was added.