deuce40

Recipes 

I've bottled a batch of my mango wheat about a month ago and the yeast is not settling down to the bottom after refrigeration. It's been in the fridge for three days now and there is a noticeable separation between where there was yeast and where there isn't now. Anybody else notice this while chilling their bottles. I didn't cold crash after fermentation. I'm not too worried about it but just want some reassurance. Thanks

nickmv

Recipes 

The yeast will definitely drop out. You said mango wheat. Did you add real mangos?

Sometimes adding fruits can cause hazy beer, case in point pumpkin. It's notorious for hazing beers up permanently. If you've had it crashed for 3 days and it's really cold (30s), then your yeast has dropped a significant amount, as well as some hop proteins, etc. Just gonna have to live with how it is now. It's a wheat anyways -- some yeast can never hurt that style.

__________________
Primary: Cottage House Saison

Secondary: DFH 90 Min IPA (dry hop)
On-Deck: Cottage House Saison

Kegged & Waiting: Yooper's Oatmeal Stout, BM's Centennial Blonde, BM's Blue Balls Belgian Wit

ON TAP: Pumking, Experimental IPA, Breakfast Stout, Mint Choc Stout

2013 Beers So Far:
BM's Centennial Blonde
BM's Blue Balls Belgian Wit
DFH 90 Min IPA
Cottage House Saison

deuce40

Recipes 

I'm going pop one open tomorrow and see what it tastes like. I've had almost half of the batch already and none of them looked like this before but if they taste the same wth. Who cares

Leadgolem

Recipes 

X2 on this. If you have real fruit in the mix you probably have some pectin haze. Most of the other solids should settle out. The haze doesn't hurt the taste in cider, it just doesn't look that great.

deuce40

Recipes 

Cracked one open yesterday and tastes great. It looks cloudy like most wheats but not to bad. Tastes a lot better then the other bottles cause of a longer conditioning period