We've got lumps of it round the back.

[giddy-kipper]

Hi All,
I'm a complete novice at this, been doing a few two can kit beers now but when I was bottling my last effort (straight from FV into bottles) I noticed a few light brown lumps being drawn through the tap. The crust on top had a few of these and it appeared that there were some in suspension in the beer. After bottling about a third there were no more lumps. My questions are-
1) Will this effect the final taste?
2) Is there a clever way of preventing one's lumps from getting in the bottle?
I am not too proud to use a tea strainer when pouring my conditioned beer, perhaps I can persuade the Petticoat Junta that it is tea?
Regards
Gidds

 

[PD]

probably protein material still in suspension...needs longer in fv to settle.... wont hurt you tho, although it makes your adams apple bounce when drinking

 

[bottler]

Just give it time to settle. Keep bottles in the warm for 2 weeks, and then cold for 2 weeks. Then its a waiting game. Some beers clear quicker than others. I wouldnt worry too much about the odd lump or two as long it wasnt some kind of infection.

 

[calumscott]

+1 for don't worry. It'll settle out in the bottle if you leave it alone long enough.

It's just yeasty clumps. :thumb:

 

[Steamedbeech]

Did you move the fv prior to bottling ? If so you could have stirred up the trub . Don't take any notice of him Sir, he's m...m...m... mad ! :grin:

 

[artyb]

i thought it was a quote from monty python too...

wierd the sh!t ya remember ... :?


i cant remember bugger all important though... :rofl:

 

[giddy-kipper]

Thanks Gents, I was going to drink it anyway but wanted your advice!
It was in the FV for two weeks, the botts will be in the warm for two then cold for two, if I have the patience, so hopefully all will be good!
1, 2, 5. Three Sir!