ahorodny

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I am brand new to the homebrew, and i bought a syrup kit where you just add sugar and the yeast. I added too much dextrose in the beginning (1.18kg instead of 1kg) and i let it sit for two weeks. I ran out of dextrose and used table sugar to prime the beer ( 130g for about 18L of beer) and bottled it right away. After letting it sit for a few days there is a sediment forming in the bottles, it is white. Is that going to stay there, or is that the sugar waiting to be carbonized? i am just confused it has only been three days since i bottled so i was just wondering if this is normal?

Fingers

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It is normal. When you add the sugar at bottling, you're giving nutrition to the yeast. The yeast eat the fresh sugar and produce CO2. It's the flocculated yeast that you're seeing on the bottom of the bottle. That's yeast that is either dead or gone to sleep waiting for more food.

Wait another two to three weeks and then pour your beer such that you leave the sediment behind. Slow and careful.

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Deuce

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That is yeast falling out of suspension. They have eaten what sugar you put in there (which carbs your beer) and are now done. It will always be there in homebrew unless you filter and force carb.

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Stoopidwon

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All home brews when bottle conditioned will have a little sediment, usually yeast and some sugers. Just pour off of it when drinking or serving. Get some mugs or pints chuck em in the freezer, after 2-3 weeks in the bottle chuck the bottles in fridge for 7 days. Pour in your glass, drink and grin often....Hooray for beer!

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conpewter

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Why? I guess it depends on style, if you have a really crisp lager perhaps, but for most ales I'd want to be warming up the beer slightly from fridge temps, so I use a room temp glass. Putting the bottles in the fridge for 7 days is good advice, lets the yeast settle out and make a compact yeast cake and helps the Carbon Dioxide to equalize between the headspace and beer.

For the original poster, you can put one in the fridge and try it to see if it is carb'd enough. The usual response is to wait for 3 weeks at 70*'s for your beer to be carbed, but sometimes it is carbed up sooner. Also for your next kit you should look into one that doesn't add dextrose, you'll get a fuller flavored beer that way.

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Stoopidwon

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Conpewter, valid point I like my beers out of a icey mug but I forget that there are some styles that are better room temp and flat. Not for me as of yet but who knows.

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Mad One Legged Hopps Brewing
ON DECK:Shae-dy-day Brown, Outmeal Stout

PRIMARY:

SECONDARY 1:

SECONDARY 2:


BOTTLED: Irish Red, Copper Ale (2), Hanks Hefeweizen (2), Yakima Blonde, Oatmeal Stout