Just bottled my 2nd batch. Brewers Best American Light. Yeah, I know, why brew a light beer? To satisfy my SWMBO's taste, thus allowing me to continue brewing!
Ok, my question. First batch, Coopers IPA (not very tasty) had about 1/2" creamy yeast on the bottom. This batch had 1.5" of firm yeast. I did let it ferment for 3 weeks vs. 2 weeks. Is the larger amount of firmer yeast a product of letting it sit for the extra week and cleaning up, or because the kit had it's own hops thus more product to settle to the bottom? Is the additional yeast a sign of a better fermentation, or just nothing at all? The amount of hops could not have mad for that much more yeast volume.