HEGENSCHWARTZ

Recipes 

With my first batch I had a stiff layer of yeast and such at the bottom of my bottle. I just got back from vacation and checked my second batch that I bottled almost 2 weeks ago and the layer is not stiff at all. With the first one I could tip the bottle upside down and nothing would move but with this one everything leaves the bottom and floats. I'm curious if that will change since I don't want to be drinking that stuff.

Steven

Kayos

Recipes 

I am surprised you had a batch with that hard of sediment. When you pour, be sure to try and not disturb the bottom sediment. Leave the last quarter inch of beer and the sediment will be kept out of the glass.

mward

Recipes 

Different kinds of yeast have different properties in how they settle out. Some form a very hard layer at the bottom, some... not so much.

HEGENSCHWARTZ

Recipes 

thanks guys

johnoswald

Recipes 

Have you tasted the yeast? or is it just visually non-appealing to you?

CBBaron

Recipes 

I usually swish around the last 1/4-1/2" of beer and swig it down. Tastes like beer. I think I can taste a slightly yeasty flavor to it but it might be in my head.
Sometimes I forget to leave a little bit in my bottle and the worst that happens is a slight cloudiness in the glass. For my wheats ofcourse I try to make sure the yeast gets in the glass.
Craig

Evan!

Recipes 

BTW, jussoyaknow, the yeast cake is rich in vitamin B, which helps assuage hangovers.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)