After 10 days of bottle conditioning my most recent batch is nicely carbed and tastes great. Pasteurized last night and noticed that some of the bottles have a ton of lees in the bottom, half an inch in some cases, while the rest are normal.
Started with pectic enzyme, racked twice during fermentation and let clear in a secondary for quite some time before bottling. Now I did prime with both dextrose (5oz/5 gallon batch) and a half a can of AJC and suspect the AJC may have contributed to added sediment but my last batch was done only with AJC and came out with 'normal' levels of lees in the bottle.
I also re-inoculated with a starter of 2.5g of yeast to kick off the secondary fermentation so that probably didn't help, but doesn't explain the large amount of sediment in the bottle.
Care to share any tips for minimizing lees?
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