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Old 07-06-2009, 10:26 AM   #11
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I had this in my last APA batch. I noticed it after a week in bottles. The funny thing was, when I held the bottles up I could see the sediment falling down the bottle. Normally with a haze you can't actually see it falling down. Within a day or two the bottles were clear.

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Old 07-06-2009, 12:48 PM   #12
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I have had this yeast on the sides of the bottles standing up as a very common experience. I have read that the yeast can become statically charged when they have certain deficiencies. I usually notice them move from the glass as soon as I move the bottle slightly.

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Old 07-06-2009, 01:33 PM   #13
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I’m wondering if it’s a flocculation issue. Either you are using a flocculent like kaolin, sparkaloid, isinglass, or Irish moss and enough particles haven’t gathered up to overcome buoyancy and settle.

Or it’s a sign your using a low flocculating yeast and you should consider using one of the above to help it settle out faster.
I did not use any sort of clearing/fining agents. I used the standard dry ale yeast (I think Munton's) that comes in the little red pack.

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I have had this yeast on the sides of the bottles standing up as a very common experience. I have read that the yeast can become statically charged when they have certain deficiencies. I usually notice them move from the glass as soon as I move the bottle slightly.
Static is one of the things I had considered. Now that I have them in the fridge, they are nice and hazy and can not tell if there is sediment on the side or not
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Old 07-06-2009, 01:56 PM   #14
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Munton's Ale Yeast is listed as being a low flocculator. But Munton's Dry Ale Yeast is listed as a high flocculator.

But whether it be a flocculation or a static issue, I bet if you add a little irish moss to the recipe, you can get it to settle out faster.

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Old 07-06-2009, 04:28 PM   #15
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Munton's Ale Yeast is listed as being a low flocculator. But Munton's Dry Ale Yeast is listed as a high flocculator.

But whether it be a flocculation or a static issue, I bet if you add a little irish moss to the recipe, you can get it to settle out faster.
I've never used the Irish moss; however, IIRC it is added during the boil, correct?
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Old 07-06-2009, 04:41 PM   #16
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All off-topic posts have been removed.

Please confine discussions in the brewing forums to the topic at hand. Use the "chit chat" or other areas for off-topic discussions.

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Old 07-08-2009, 03:31 AM   #17
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Last 15 minutes of the boil.

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Old 04-09-2010, 04:30 PM   #18
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I recently noticed sediment clinging to the sides of a Pale Ale I made. It was in reused Grolsch bottles, and much of the sediment was clinging to the ridges of the bottles. This was the 4th beer I've made, and was the first one I added gelatin to during bottling, so maybe that was it. I gave a swirl and opened one up to see how it tasted. Crisp, refreshing and made me want another, so I just left it alone. We'll see how they turn out this weekend.

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Old 04-09-2010, 05:56 PM   #19
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I've also seen this on occasion...one thing I seem to remember reading somewhere (I know, that narrows it down) is that the person recommended giving the bottle a gentle spin after a couple of weeks and that this tends to help the deposits drop to the bottom of the bottle.

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Old 04-09-2010, 11:15 PM   #20
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I've also seen this on occasion...one thing I seem to remember reading somewhere (I know, that narrows it down) is that the person recommended giving the bottle a gentle spin after a couple of weeks and that this tends to help the deposits drop to the bottom of the bottle.
I did that with one of the Grolsch bottles. I turned the bottle on its side and rolled it to let the CO2 pocket touch all angles of the glass and it cleared it off. Man, some of that sediment was scary looking, but it sure is drinkable! I'm still of the opinion that it was the gelatin. You're not supposed to cook the gelatin, just heat it gently, so I'm pretty sure it just doesn't go into solution as easily...
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