Deposits in bottles

[joker]

There is no need to add additional yeast when priming, there is enough suspended yeast to carb your brew.

then what do you think the problem could be?

Are you referring to the OP?

to your post at 5.53

 

[johnnyboy1965]

The amount of sediment in your finished bottles will depend on how much yeast was in suspension when bottled ie...if you rack and wait till its clear, then there will be very little yeast held in suspicion, the yeast will still be there though, if in doubt give it a little more time in the warm, before moving to a cooler place to condition

 

[johnnyboy1965]

There is some crud/**** stuck to the inside of the bottle, you can clearly see this in the phot.

 

[johnnyboy1965]

Then again it may be a defect in the glass. Glass is not perfectly smooth, ask anyone who has a fish tank, there are tiny imperfections.

 

[joker]

The amount of sediment in your finished bottles will depend on how much yeast was in suspension when bottled ie...if you rack and wait till its clear, then there will be very little yeast held in suspicion, the yeast will still be there though, if in doubt give it a little more time in the warm, before moving to a cooler place to condition

there seems to be plenty of sediment but the yeast doesn't ferment the priming sugar in the bottle. i'll try an extra week in the warm with my next brew. thanks for the suggestion.

 

[johnnyboy1965]

The yeast in your brew and the priming suagar will carb your brew, but you must give it time...The most recent opinion is 1 week in the warm....I disagree...2 weeks minimum....my theory ...if you give your beer 2 weeks to ferment and then add extra sugar (priming)....surely it needs the same amount of time to carb.

 

[pjc]

There is some crud/**** stuck to the inside of the bottle, you can clearly see this in the phot.

Then again it may be a defect in the glass. Glass is not perfectly smooth, ask anyone who has a fish tank, there are tiny imperfections.

I agree it looks like this but there is no way there would be that much crud in the bottle - I am quite strict in my cleaning regime and I know the bottles were spotless. Also, I have batches where no bottles exhibit this problem and some batches where all bottles are like this. If it was contamination then I believe it would affect some bottles every time rather than all or nothing. This also eliminates the defects theory, I think.

 

[calumscott]

The pic does look like yeast to me. Mine do it, and actually the ones I did recently with white labs yeast did it really badly.

Give your bottles a twist or two and it should drop off and settle. A bit like the start of "method champanois"... but upright...

 

[johnnyboy1965]

Most defects in glass are invisible to the naked eye, they are that small. Whats happening is the some suspended yeast has stuck to this defect. As the yeast falls through the bottle, it sticks to the yeast in the defect, until the weight is too much and then falls off, leaving a trail behind (which you can clearly see in the phot).
The answer....whilst conditioning give each bottle a little tap, this will let any accumulated yeast the chance to settle to the bottom.