Originally Posted by RM-MN
It's hard for me to see what you are seeing (especially without pictures
) but I think you are seeing the beer beginning to clear as the dormant yeast drops out. That would explain the yeast on the bottom too. Give your beer more time in the fermenter so the yeast complete the ferment and much of the dormant yeast will end up on the bottom of the fermenter. This will mean less yeast on the bottom of your bottle too.
Originally Posted by Ladd
Yes that is all trub starting to settle as clearing starts. I personally would leave it in the primary for two or three weeks then rack to a secondary for another two weeks making sure to leave behind all the sediment in the primary when you rack. This will get most of the sediment out of your beer. After that, bottle it and It will then finish clearing as it carbonates.
Racking is not necessary but I find it speeds up the clearing process. It's really a personal choice. Good luck!
In the fermenter (20C, no fermentation active), the two phases are not detectable, so I'm gonna bottling it today, also because it's better for me in terms of organization.
Isn't a two-three weeks period in the fermenter with fermentation finished too much? According to some manuals there would be risk of autolysis with releasing of bad flavors.
Thank you for sharing!! This is what I imagined to build for my next batch!