I have never experienced this with the Coopers yeast or the S04 by Safale, but with the US-05, after fermentation, there was a thick yeast layer on top of the beer that wouldn't go to the bottom. It is not foam, like mid fermentation, but it looks like what should normally be at the bottom of the fermenter.
Fortunately, I have a tap on the fermenter, so I bottled leaving as much as I could at the top and bottom of the fermenter. Unfortunately, however, there is a lot of yeast in the bottles and they have hardened up already (two days).
Also, I have yeast floating on top of the beer in the bottles and there is a yeast layer formed on the bottle at the top of the beer.
With that said, my questions are as follows...
Is this normal for this strain of yeast?
Is it possible for over carbonation to happen if too much yeast got in the bottle, regardless of how much sugar was primed?
Do you think I should swirl the beer to get rid of the yeast layer at the top of the bottle? I have done this with a couple and 'bits' fell into the beer, so hopefully they should fall to the bottom of the bottle.
Cheers
Fortunately, I have a tap on the fermenter, so I bottled leaving as much as I could at the top and bottom of the fermenter. Unfortunately, however, there is a lot of yeast in the bottles and they have hardened up already (two days).
Also, I have yeast floating on top of the beer in the bottles and there is a yeast layer formed on the bottle at the top of the beer.
With that said, my questions are as follows...
Is this normal for this strain of yeast?
Is it possible for over carbonation to happen if too much yeast got in the bottle, regardless of how much sugar was primed?
Do you think I should swirl the beer to get rid of the yeast layer at the top of the bottle? I have done this with a couple and 'bits' fell into the beer, so hopefully they should fall to the bottom of the bottle.
Cheers