unfloculated yeast

[Gomas]

Hi,

For my last brew, and the current brew i have in the fermenter, I have ended up with a lot of unfloculated yeast floating on the surface and in the body of the beer, despite fermentation having finished.

I bottled the first one thinking the yeast would settle in the bottles, but three weeks on, having just poured one it still hasn't. There isn't much of a yeast bite on tasting, so i'm thinking maybe this is dead yeast floating?

I am using dried Nottingham yeast, and have been using half packets at a time for 10ltr batches. I've never had this issue before, could this be down to under pitching?

Would cold crashing the bottles prior to drinking cause the yeast to drop out of suspension?

Any tips would be appreciated as the batch in the FV now needs bottling soon.

 

[MyQul]

Unusual, normally notty drops like a stone. iirc I've read certain mineral deficiencies in the water (can't quite remember which mineral but I've got a vague incling it might be calcium) can lead to this. Cold crashing should do the job though