BmillaTheBrewzilla

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Hey everyone-

I recently posted about my first attempt at making a beer with some brett and other bugs added (via dregs of some commercial bottles). I did a primary fermentation with a saccharomyces strain and then transferred to a secondary carboy and pitched the bugs. After sitting in the secondary for a couple days, a thin layer of yeast (I'm assuming some of the original sacch that was in suspension when I transferred) has settled out on the bottom of the carboy. It is a much thinner layer of yeast than was in the primary- it is maybe half a centimeter thick.

My question is... will it be okay for the beer to sit on this layer of yeast for the next year or so that it will be aging? I'm thinking from what I have read that any off flavors created by the sacch may get eaten up by the brett and bacteria. Or should I transfer to another carboy to try to eliminate that yeast on the bottom? I'm guessing everything is okay and I should just let it be- but I thought I'd check with all the experts here.

Jamo99

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Not an issue. Let it ride.

AmandaK

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You'll be fine. I have a lambic that's been sitting on the cake since December 2010... and the samples still taste awesome.

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BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

jtakacs

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my lambic is at about 18 months now... haven't tried it in over a year... might be time to sample!

microbusbrewery

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Now that is some amazing will power!

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http://www.microbusbrewery.org/

BmillaTheBrewzilla

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Thanks for the responses everybody. I'll be sure to report back on how my beer is tasting (in about a year)!