Carbonation and sediment

[gedburg101]

Hi,

I brewed a Pale Ale a few weeks back and it was in primary fermenter a little longer than I planned. Three weeks total, before I bottled with priming sugar as per the packets direction.

When I've bottled previously I've had a film of sediment on the bottom of the bottles after a few days. I've always assumed that this is due to the additional yeast being created in the bottling process. This batch has no residue.

This is the first time I've bottled from a bottling bucket rather than straight from the fermenter. Is it the case that I've just got less crap in the bottles leading to less sediment, or have I got little yeast development meaning a really flat beer?

The beer has been bottled for 9 days so far and I'm planning on trying it this Sunday.

Am I likely to have loads of flat beer?

 

[IainM]

I always get some film, but always less when I rack before bottling. The yeast could still be in suspension and not settled yet, so you could put it in the fridge for a day or two to see if anything drops drown. I wouldn't bother though, as you'll find out soon enough. I would be surprised if it hasn't carbonated at all, especially given recent temperatures.

 

[Covrich]

3 weeks in the fermenter is fine no problems at all

You may have transferred less sediment to the bottles but thats no bad thing it shouldn't have all gone.. It may or may not take longer to carb up.. temperature and yeast flocculation can all affect these things.. regardless it should carb up if you added the priming sugar..

It may just be a low flocculating yeast.. what is it? does the beer appear couldy or clear ect?