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Old 12-18-2011, 06:56 PM   #1
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Default Some trub in my bottles.

So I bottled up a really hoppy pale ale Thursday, and it didn't seem to go poorly at all. I didn't see much trub come through the hose or anything, but after the bottles had sat for an hour, I have what looks like very large yeast flakes settling into the bottom of the bottles. There's a good half inch of the crap sitting at the bottoms now.

Wouldn't bother me to much if it would sit, and stay there, but as soon as a bottle is picked up, a fair amount of it is lifting up into the beer. Doubly annoying as other then that the brew came out crystal clear. Anyone have any advice on solving this? Will it settle out and form a cake that doesn't lift in a few weeks?

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Old 12-18-2011, 06:58 PM   #2
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that is a LOT but yes it should compact and make a nice cake in the bottom of the bottles after they are carbed and cooled.

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Old 12-18-2011, 07:05 PM   #3
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It sounds like the beer must've been pretty cloudy to get 1/2" of yeast trub in the bottles. Make sure it's clear or just a little hazy when getting ready to bottle. That way,I just get a dusting on the bottom.
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Old 12-18-2011, 07:24 PM   #4
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I think I did rush the bottling a bit, was only about 10 days from brew day to bottle. I also adding keilosol(sp?) and chitosan to it about 5 hours before bottling. Thinking that might have been the killer, didn't give it enough time to settle after that.

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Old 12-18-2011, 08:04 PM   #5
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I started cold crashing prior to bottling... solved that problem for me. Might work for you too... then again flocculation is different for each and every yeast strain?

Good luck and pour slowly!

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Old 12-18-2011, 08:19 PM   #6
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10 days is way to soon as you have figure out. The beer was still fermenting and adding the priming sugar will get the yeast excited all over again. Keep your bottles cover in case they decide to blow the lids off, and move them to a cold place quickly if that happens. Good luck, and the yeast should settle after a few days cold crash in the fridge.

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Old 12-18-2011, 09:45 PM   #7
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10 days is way to soon as you have figure out. The beer was still fermenting and adding the priming sugar will get the yeast excited all over again. Keep your bottles cover in case they decide to blow the lids off, and move them to a cold place quickly if that happens. Good luck, and the yeast should settle after a few days cold crash in the fridge.
that is not necessarily right IF the FG has been reached. TIME is not arbitrarily the determining factor. IF he FG was stable and within range he should have no issues with bottle bombs supposing he primed properly. On the other hand I agree that the ten days probably had a lot to do with the excessive gunk in his bottles.
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Old 12-18-2011, 09:51 PM   #8
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Yeah FG was reached, it was stable for about 72 hours before bottling, so not worried about bombs. Plastic bottles as well, so even if they do blow not a huge deal beyond mess.

Next time I'm def going to be wait for better clarity in the fermentor before bottling though. While I think this batch will taste just fine, it's def going to be a carefully poured batch haha.

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Old 12-18-2011, 09:57 PM   #9
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Quote:
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Yeah FG was reached, it was stable for about 72 hours before bottling, so not worried about bombs. Plastic bottles as well, so even if they do blow not a huge deal beyond mess.

Next time I'm def going to be wait for better clarity in the fermentor before bottling though. While I think this batch will taste just fine, it's def going to be a carefully poured batch haha.
you gotta remember something.. yeast do what they do at their own pace. Sometimes they will take up to 3 days to really kick it in gear. leaving it longer in the fermentor will only make it more clear for next time. also whirlfloc and or cold crashing can help.
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Old 12-18-2011, 11:46 PM   #10
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1/2"??? damn thats a lot haha

what i have noticed with my bottles is that once they are carbed and stored in the fridge for a while the trub just stays at the bottom of the bottle rather than going in a glass

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