Deposits in bottles

[pjc]

In my latest batch of beer I have what appears to be yeast clinging to the side of the bottles (see picture). The beer has been in the bottle for 2 months and has cleared nicely but some of these deposits inevitably end up in the glass and there is a slight yeasty taste/aroma. I have had this problem before but not with every batch.

Any thoughts as to the cause/solution?

 

[PD]

Beer not clean enough when bottled ??

 

[pjc]

After nearly 4 weeks in the primary I siphoned (carefully) directly into a bottling bucket. Do I need to be doing something else to 'clean' the beer before bottling?

 

[PD]

four weeks should be plenty.
However I would try syphoning the beer into a secondary vessel after say 3 weeks and leaving it for a couple of weeks before bottling. I think you will be surprised at the amount of yeast that drops out of apparently clear beer.

 

[graysalchemy]

If it was taking that long to clear then I would have fined it.

Beer needs to be bright going into bottles. I ferment for week to 10 days ( or until complete), then put it on concrete floor for a couple of days then transfere to secondary. Cold floor for a week and it is crystal clear ready to bottle. If i do have to help with clearing I use gelatine. :thumb:

 

[pjc]

How about crash cooling it for a week before bottling? Would that have the same effect as the concrete floor or would it drop out too much of the yeast needed to condition the beer?

 

[graysalchemy]

No that would be fine as long as the beer is clear prior to bottling then you won't have a problem. :thumb:

 

[PD]

I prefer concrete floor to crash cooling, as the extra time it takes is beneficial in my mind.

 

[pjc]

Thanks for your replies.

I think I will be crash cooling the current brew - my wife is due to give birth in 2 weeks so I need to get it bottled ASAP!

 

[Pinchy]

I had this with the US-05 yeast. Racked to secondary and used finings but some yeasts are just stubborn i guess :)

 

[joker]

I know that it's not considered to be best practice but I often bottle after 7-8 days in primary. If I leave it any longer there's not enough yeast left to carbonate the beer. Beer is perfectly clear after 8 weeks.

 

[graysalchemy]

I know that it's not considered to be best practice but I often bottle after 7-8 days in primary. If I leave it any longer there's not enough yeast left to carbonate the beer. Beer is perfectly clear after 8 weeks.

Yes but how much sediment do you have in the bottom of the bottle :hmm: :hmm:

All you should have is a light dusting on the bottom. :thumb:

 

[Hawks]

I know that it's not considered to be best practice but I often bottle after 7-8 days in primary. If I leave it any longer there's not enough yeast left to carbonate the beer. Beer is perfectly clear after 8 weeks.

Yes but how much sediment do you have in the bottom of the bottle :hmm: :hmm:

All you should have is a light dusting on the bottom. :thumb:

Even what appears a clear beer should still have enough suspended yeast to carbonate

 

[pjc]

I know that it's not considered to be best practice but I often bottle after 7-8 days in primary. If I leave it any longer there's not enough yeast left to carbonate the beer.

I've left beer in the primary/secondary for a total of 6 weeks before bottling and there is always yeast left to carbonate.

 

[graysalchemy]

The only time I have a had a problem carbonating was an 8% barley wine which was left in a secondary for 6 weeks on a cold concrete floor, but I think the yeast was a little b*ggered as it had been used before. However 18 months later they are now perfectly carbonated and taste wonderful :lol:

Having said all that I have had other 8-9% beers which were perfectly clear on bottling and had no problem at all. :thumb: :thumb:

 

[johnnyboy1965]

Your bottles have some deposits on the inside If you look closely you can see where the suspended yeast has clung to this deposit and then fallen out. Soak your bottles in Tanin Remover, this will shift any crud left in the bottle.

 

[joker]

Yes but how much sediment do you have in the bottom of the bottle :hmm: :hmm:

All you should have is a light dusting on the bottom. :thumb:


sure there's sediment at the bottom of the bottle but it seems to pack down well and the beer's clear once poured. i recently brewed an SNPA clone which I bottled after 9 days in the primary and after 6 weeks in the bottle it's still pretty lifeless. used cane sugar to prime and kept at 20C for first week in bottle. very disappointing. does anyone use additional yeast at the priming stage and if so what exactly do you do?

 

[johnnyboy1965]

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

 

[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?

 

[johnnyboy1965]

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?