Sugar residue

After bottling for three weeks i notice a build up of sugar residue at the bottom of every bottle. To much sugar?Should I have stirred more during bottling? Instead of stiring then bottling so by the time i bottled the sguar settled to the bottom of my bottling bucket

Shamrock28 said:

After bottling for three weeks i notice a build up of sugar residue at the bottom of every bottle. To much sugar?Should I have stirred more during bottling? Instead of stiring then bottling so by the time i bottled the sguar settled to the bottom of my bottling bucket

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That actually sounds like spent yeast, not sugar. The sugar should have been eaten by the yeast, and when the yeast is finished, it falls to the bottom of the bottle. When you serve the beer, stick it in the fridge for 48 hours and the yeast cake will pack down quite a bit, and then pour gently into a glass in a single pour (not up and down), leaving the last 1/2" of beer in the bottle. That should get you a nice clear sediment-free beer.

Bottle conditioned beer will always have a dusting of yeast on the bottom. If the beer had time to finish in the fermenter well, and then sit a few more weeks for some of the yeast in suspension to fall out, there will be very little sediment in the bottles in the end. Rushing to bottle will generally cause more sediment in the bottle. But either way, they'll be some.