foating yeast

[crouchy]

hi all, jst wonderd if you guys can help me.
im brewing my coopers european larger.its been in the bottle for 2 weeks now an the yeast doesent seem to be settling. its clinging to the side of the bottle. i have had a couple of clear ones but most are like this.
can anyone help me out [please, thanks.. :thumb:

 

[Wez]

Welcome to the forum :thumb:

Doesn't the yeast dislodge and start to fall if you give the bottle a little fast twist of the wrist?

 

[crouchy]

just tried that. it doesrelease but clouds up the beer so cant realy tell if its falling yet.thanks for the welcome dude. :

 

[Wez]

I've had yeast stick to bottles sides before, giving it a little twist normally sorts it out - hope it turns out OK :thumb:

 

[crouchy]

would my temp have anything to do with it.
it was stored at 18- 21 degrees.

 

[Wez]

that temp range is fine for the first week after you have bottled then ideally they need to be moved somewhere cool.

 

[crouchy]

thanks for all the help,whay sort of temp is cool or where would you recomend i store. :thumb:

 

[Wez]

My bottles are in the garage which at the moment is at around 1c to 3c i bring a few in to come up to drinking temp an hour before I want them. Try to get them around 10c or lower if you can.

 

[crouchy]

ok exellent.i no im a pain.
but with this batch i primed it by putting 10 table spoons of suger boiled in 2 cups of water as instructed but some of them seem to froth over when i open them.
how much suger do you use. i use granulated by the way. :?

 

[Dunfie]

ok exellent.i no im a pain.
but with this batch i primed it by putting 10 table spoons of suger boiled in 2 cups of water as instructed but some of them seem to froth over when i open them.
how much suger do you use. i use granulated by the way. :?

Hi Crouchy, that sounds like a little bit too much for me. I tend to use between 60g-80g in a 23l batch (it depends on how long I think I am going to keep them). What weight of sugar is 10 table spoons?

Other than that your technique sounds fine. :thumb:

 

[crouchy]

ok exellent.i no im a pain.
but with this batch i primed it by putting 10 table spoons of suger boiled in 2 cups of water as instructed but some of them seem to froth over when i open them.
how much suger do you use. i use granulated by the way. :?

Hi Crouchy, that sounds like a little bit too much for me. I tend to use between 60g-80g in a 23l batch (it depends on how long I think I am going to keep them). What weight of sugar is 10 table spoons?

Other than that your technique sounds fine. :thumb:

hey, thanks for that,thats good to no.
i posted it on another site. (although this is much better and will stick to this now).
and they said to use 1 3rd of a cup. wasnt sure what this was so i posted again and some people said about 10 table spoons and 4 tea spoons per 5 gallon . so weight im not sure as scales are a not needed accesory in my house, although i may invest in some now.

 

[Wez]

i posted it on another site. (although this is much better and will stick to this now).

:thumb:

:party: :party: :party:

 

[Dunfie]

so weight im not sure as scales are a not needed accesory in my house, although i may invest in some now.

Just think of the investment on a set of scales as the start of your AG equipment.

 

[tubby_shaw]

some of them seem to froth over when i open them.

I'm not sure if you're doing this or not but if you chill your bottles as much as possible before you open them there should be less frothing over :thumb:

 

[crouchy]

some of them seem to froth over when i open them.

I'm not sure if you're doing this or not but if you chill your bottles as much as possible before you open them there should be less frothing over :thumb:

no not chilled them yet,but will try. just cant understand why some are more carbonated than others when i added the suger to the bottling bucket. oh well just a bit more concerned about the yeast not settling. would it solidify a bit more if they went in colder temp.

 

[tubby_shaw]

some of them seem to froth over when i open them.

I'm not sure if you're doing this or not but if you chill your bottles as much as possible before you open them there should be less frothing over :thumb:

no not chilled them yet,but will try. just cant understand why some are more carbonated than others when i added the suger to the bottling bucket. oh well just a bit more concerned about the yeast not settling. would it solidify a bit more if they went in colder temp.

It's quite surprising just how well you have to stir the batch to get an even distribution of sugar, even when using a syrup It may be that the sugar wasn't distributed quite a well as you'd hoped :)
As for the yeast compacting, yes it will compact more given time, it says in your first post that it has been in bottles for two weeks, give it another two weeks in a cool place and the difference should be remarkable :thumb:

 

[crouchy]

thnks alot will try this in my shed now.just hope jack frost doesnt make an appearence. :lol:

 

[tubby_shaw]

thnks alot will try this in my shed now.just hope jack frost doesnt make an appearence. :lol:

So long as he doesn't try to drink them it'll be ok

 

[crouchy]

thnks alot will try this in my shed now.just hope jack frost doesnt make an appearence. :lol:

So long as he doesn't try to drink them it'll be ok

ha ha like it :rofl:

 

[Dunfie]

I just measured what a table spoon of granulated sugar weighs and according to my scales it is 18g. So it looks like you have put in around 180g which will give you carbonation levels similar to a German wheat beer. If you don't have any scales and you do it again next time I would keep it to around 4 (ish).