In the bottle?

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Quantum freak

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Hi all

I bottled a dry hopped wherry 2 days ago, all went well, aroma was great and taste, although flat was also good.
I primed with 1 coopers drop per bottle, when I checked them today they are already showing signs of clearing (it spent 5 days in a secondary fv) and there is a thin layer of cake on the bottom of the bottle, the sort that seems quite solid and it doesnt easily swirl around when handled. :hmm:

Does this layer mean that it is fermenting the sugar drops and all is going well?

Many thanks :cheers:

Chris
 
Hi Chris , yes all sounds perfect . The sediment will be in all beers with live yeast in and that is the sugar , yeast and other bits from the beer clearing and it also shows that the yeast has done(doing) its job , it will take upto 2 weeks to finish this part and if left at room temp , then store cool if poss . Should taste much better after a good few weeks :thumb:
 
2 carb drops are a bit much for a wherry IMO.
I primed mine with a tsp of sugar and found that it was too carbed and it masked the flavour!
 

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