I was actually thinking man you got hardly any trub at the bottom makes sense now you secondary.I used the Hazy and Hoppy recipe, and dry hopped in the fermenter on day 2 at high krausen. This W-34/70 works fast at warmer temps! OG 1060 down to 1011 on day 5. Transferred to secondary on day 6 for 2 days, now in fridge @ 34˚:
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I have to finish a keg of either Vienna SMaSH or Munich SMaSH before I can keg it. It’s a tough job, but someone has to do it….
You could theoretically call it a "brite tank"...