Gunk in my bottled lager

[Abermez]

I've recently brewed my first brew for over ten years using a Brewmaster home lager kit my wife bought me for Christmas.

I've followed all the instructions to the letter, including bottling the lager when the specific gravity was below the right level.

The instructions then said to keep the bottles in a cold place for two weeks (my cellar is perfect) until the lager clears, but nearly three weeks later every bottle still has a sediment in the bottom and the lager is cloudy.

What have I done wrong and can I save the brew? :hmm:

 

[Steve]

Until someone with more knowledge than me replies. Don't feel that the brew needs saving because it's cloudy as long as it tastes good it doesn't matter really. Have you tried a bottle yet?

 

[Abiruth]

I've recently brewed my first brew for over ten years using a Brewmaster home lager kit my wife bought me for Christmas.

I've followed all the instructions to the letter, including bottling the lager when the specific gravity was below the right level.

The instructions then said to keep the bottles in a cold place for two weeks (my cellar is perfect) until the lager clears, but nearly three weeks later every bottle still has a sediment in the bottom and the lager is cloudy.

When you "bottle condition" your beer you will always get some sediment in the bottle. No doubt before you bottled your brew you either added sugar to your bottles or you whole batch. This sugar was to carbonate the lager. The whole process of the yeast using the sugar to carbonate the brew causes the yeast to multiply then once they've done their work they die. These little chaps are what's sitting in your bottles.
So there's nothing to worry about just pour the beer into a glass and try not to disturb the sediment, unless you like it.

:drink:

 

[Springer]

Not sure what the full instructions say, but you do not want to rush into bottling early, after fermentation has completely finished, use a hydromenter to check, leave a few days in the cold, no harm will be done to let the yeast settle. Then after bottling and priming as Steve says, it should be left in a warm place again, to get the yeast working for a week or more to give you the fizz and then a cold place to condition. If you bottled to early the contents will be very active and could be dangerous, bottle bombs that is.
In my early days I had some ginger beer that spouted ten feet or so into the air when opened, nothing left in the bottle. :shock: Treated these with great respect.
S