Recent content by AceBoogyBrewmaster

no it wasnt from being disturbed the sediment never compacted thru 2 weeks conditioning or the week it sat in the fridge.. the sediment never settled normally it was loose and floated around. it never formed a solid cake in the bottle. it was in fluffy chunks and never settled to the bottom it...

also theres no head retention at all

it happened with two different batches. i rehydrated the yeast that came with the caribou slobber and dry pitched the ale yeast tht comes with the dead ringer IPA

I have a few beers from my last 2 brews, i bottled at the same time, that the yeast isnt compacting at the bottom of my bottles. its just clumping together in fluffy bits and settling at the bottom but its really loose and not like a solid yeast cake at the bottom. it didnt stop me from drinking...

This will only be my 3rd batch that I've bottled so far so the simpler the better..

It seems like I'd be better off not crashing and just using a bottling bucket instead of transferring straight from my primary to bottles.. Thanks for the advice everyone, much appreciated.

So then its really more to reduce sediment in the bottles and not so much about compacting the yeast and trub at the bottom of my carboy? Yes disturbing the trub was a concern but also im worried about being able to transfer enough yeast to my bottles for proper bottle conditioning. do you have...

I brewed a one gallon Sierra Madre Pale Ale almost a week ago, and on brew day after pitching my yeast I noticed I'd transferred a lot of trub (about 2") into my carboy. The primary fermentation is winding down after the first 5 days (krausen has subsided and a 1/2" yeast cake has formed) and...