Added Yeast At Bottling - Think It's Ruined

[001jigsaw]

Hey fellas,

I cold crashed for the first time during this batch of Chinook IPA. Not entirely familiar with the fridge yet, the top inch or two of the carboy had become slushy after 24 hours. After talking with some people on here, and the guy at my local HBS, he recommended pitching half a packet of yeast into the bottling bucket with the priming sugar.

I used the same yeast that the recipe called for, US-05 - I rehydrated it in more than 10 times it's weight in water volume, and poured it into the bottling bucket with the priming sugar. My girlfriend and I took a quick taste before we bottled it, and it was very good.

Now, it's only been bottle conditioning for a week, but I wanted to try one each week. It tastes very yeasty now, and there's yeast sludge on the bottom of each bottle, which I did not have with my last batch.

Is it going to taste like this, or will the rest of it settle out with bottle conditioning & refrigeration?

Thanks!

 

[aprichman]

If you put the bottles in the fridge for about a week (assuming they are already carbed properly) all of the yeast will sink to the bottom. Just be careful when pouring and make sure to leave ~1/2" in the bottom of the bottle to avoid excess yeast making it into the glass.

 

[bransona]

if you put the bottles in the fridge for about a week (assuming they are already carbed properly) all of the yeast will sink to the bottom. Just be careful when pouring and make sure to leave ~1/2" in the bottom of the bottle to avoid excess yeast making it into the glass.

+42

 

[001jigsaw]

That was fast! Thanks guys. That is what I did with my previous (first ever) batch. So, will all of the yeast actually settle out, saving the beer?

Here are some pics for comparison:


This is the IPA that I pitched extra yeast in:

This is the previous batch, which only has a small amount:

 

[bransona]

It will compact over time. Most importantly, it will floc out in yee ol' refrigerator