Originally Posted by strumke
If you have 2 inches of yeast in your bottles, then something isn't right. That's ~20% of the bottle volume as yeast/trub.
Do you mean 2 inches of the fermentor?? I just made an Avery Maharaja clone with 1/2lb of dry hops and I think there was close to 4 inches of crap left in the fermentor. You can adjust for the volume loss when planning your recipies based on the style to make sure you get the right bottling/kegging volume.
No no no no sorry my bad here on the phrasing. I have two inches of beer that is infested with yeast of the bottom of my 22 bombers I use. Not a 2 inch thick cake, good lord talk about farting...I am posting so belated on this because I have made some new discoveries of my own...
I recently did two cheap batches of brew, a Blue Moon clone for the ladies and a lawnmower beer sorta thing for the boys. I didn't use smack packs like I use for EVERYTHING else I make. I simply used some S04 SafeAle dry packets and what did I notice? My technique hasn't changed a bit, and there was no massive cake on the bottom of my bottles after conditioning. There was a slight opacity at the bottom from SOME yeast falling out of suspension but not the massive amounts I was mentioning before. Poured out the whole bottle, every time...weird yes?