Funk in the bottle

[fixittim]

I can't decide if my bottles have a lot of yeast that swirls or if it is slimy like I have read about an infection being. I used some biscuit, munich and DME. 8 days in primary. 8 days in secondary. All looked, tasted and smelled good. OG 1.05 held SG 1.01 at transfer and 1.008 at bottling. The biscuit malt was new for me and I may just have an odd trub that made it to the bottle. Any thoughts. I know it needs another week to condition but I am worried.


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[BigFloyd]

It's likely just yeast dropping out after carbing. At warmer temps, the yeast trub tends to be fluffy.

Leave those bottles alone at least three weeks at 70-75*F to fully carb/condition then put some in the fridge for at least three days (to settle out the yeast).

 

[fixittim]

Thanks. Just needed to hear some encouragement.


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[TheBeerNerd]

RDWHAHB

Also, your thread title made me think of this:
[ame]http://youtu.be/2TeUvQdfHfk[/ame]

 

[Terek]

It's yeast. My last IPA took a week in the fridge before it all settled to the bottom. Even a slight disterbance would make it swirl a bit at the bottom

 

[fixittim]

Thanks again. Great clip BeerNerd.


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[fixittim]

Opened that batch tonight after 5 days in the fridge. Had to pour short but it was good. Still don't understand how I got that much trub/yeast in the bottle.


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