Oscbert
Well-Known Member
I have been bottle conditioning my pale ale for two weeks at around 65 degrees.
When I hold the bottles to the light they are still clear and there is no visible sediment at the bottom. I did put one in the fridge last week an opened it two days later. After I poured it there was yeast sediment floating around.
Is it normal for me to not see any yeast sediment in the bottom of the bottles?
P.S The bottle that I did open was conditioned for week, sat in the fridge for two days. It had mild carbonation which I expected, so the yeast is working.
When I hold the bottles to the light they are still clear and there is no visible sediment at the bottom. I did put one in the fridge last week an opened it two days later. After I poured it there was yeast sediment floating around.
Is it normal for me to not see any yeast sediment in the bottom of the bottles?
P.S The bottle that I did open was conditioned for week, sat in the fridge for two days. It had mild carbonation which I expected, so the yeast is working.