Sediment

[Kinleycat]

My bottled Wherry has quite a lot of sediment in comparison to all my other bottled brews.
Is this a reflection of the overall amount of yeast in the beer and therefore a reflection on lack of fermentation time/successful fermentation?
Usually I have a max of 2-3 mm but the Wherry has going on for 7-10 mm.

 

[abeyptfc]

what was your gravity when bottling? it might not have finished as you say and thats what is causing the extra sediment.

 

[graysalchemy]

How clear was it when you bottled it? are you bottling from your primary fermentor or do you transfere into a secondry a few days before bottling?

7-10mm is excessive and even 2-3 is to much in my experience.

You say that perhaps there was a lack of successful fermentation did you use a hydrometer to check that it was finished ? if that was the case then the bottles will probably be quite carbonated as well.

 

[winelight]

I usually get a tiny amount of sediment at the bottom, nowhere near 2-3 mm.

(edit) OK I just measured one, it's 1-2mm, but that's not as much as it sounds because the bottom of the bottle isn't flat, so all the sediment is round the edge.

 

[Kinleycat]

How clear was it when you bottled it? a bit murky but not overly, its just failed (in the main) to get much clearer
are you bottling from your primary fermentor or do you transfere into a secondry a few days before bottling? no straight into bottles

7-10mm is excessive and even 2-3 is to much in my experience. TBH its more like 1-2mm and the wherry is 4-5 on sober reflection, but it is noticably more.

You say that perhaps there was a lack of successful fermentation did you use a hydrometer to check that it was finished? yes it was stuck at 1012-14 for a good few days, which at the time was as low as i was getting most things
if that was the case then the bottles will probably be quite carbonated as well.just nice not fizzy but just a bit of life, i try not to over prime the beers

like i said on the wherry thread it is starting to come together nicely, its just nice to try to understand a little of the science behind what happens. Ive altered the way i brew the kits quite a lot over the time i've been doing them trying to pick up the mistakes or flaws in the end product as i go.

Thanks for everyones help :

 

[PD]

Time in the Bucket....

Time in the Bottle.....

 

[graysalchemy]

I would in future try and clear it more. If it isn't clearing then it means either the yeast is still a little active or the yeast just doesn't want to flocculate (some stains are better than others). In that case try and get it to finish by rousing the yeast. If it still doesn't want to drop then cool it. The best way is on a cold concrete floor in a garage or shed, this acts as a heat sink and chills the beer. Secondly use a fining isinglass or gelatin to clump the yeast and make it drop.

Finally once you have got it to drop you need to carefully transfer it to a secondary and leave again for a few days in the cold, and then preferably once this is clear transfer it back again to another clean FV (you only need 2) on bottling day that way you won't have any sediment in it.

:thumb: :thumb:

 

[Kinleycat]

Time in the Bucket.... 2 weeks, maybe a little more

Time in the Bottle.....7 weeks (2 secondary and 5 conditioning)

 

[winelight]

What I've tried with success is simply moving the FV into the cold for a week before bottling. No transferring and no bottling bucket.

 

[graysalchemy]

But you are still reliant on not disturbing any sediment.

 

[winelight]

Yup - so far been lucky, just have to move it very very slowly, and be careful when syphoning. Yes, it's certainly a risk. Just seems easier to me than transferring (and I don't have a second FV anyway!).

 

[Rukula]

After i bottle my beers, i try to forget about them. When i re-discover them in my basement, they are close to crystal clear, and the sediments stick nicely to the bottom of the bottle, so little to no sediments pours into my glass.. I always leave behind a small amount tho, just like i do with every other bottle fermented craft beer.

 

[Markus]

What I've tried with success is simply moving the FV into the cold for a week before bottling. No transferring and no bottling bucket.

+1 on that. If you're bottling straight from primary as you say drop the temperature for a few days before to firm up the sediment at the bottom. Makes it less easily disturbed. I'm lucky enough to have a spare fridge which I can just set the FV into for a few days then bottle directly from it. So much less hassle and no noticible increase on the amount of sediment as yet.

 

[graysalchemy]

After i bottle my beers, i try to forget about them. When i re-discover them in my basement, they are close to crystal clear, and the sediments stick nicely to the bottom of the bottle, so little to no sediments pours into my glass.. I always leave behind a small amount tho, just like i do with every other bottle fermented craft beer.

That is very much dependent on the flocculation and compaction of the yeast not all yeast are the same. Nottingham is great for compacting down however US-05 and Wlp0029 are buggers. :lol: :lol:

 

[winelight]

US-05 and Wlp0029 are buggers. :lol: :lol:

Thanks for the warning, just done my first brew with US-05.