I just had the first preview of a test batch, and unfortunately it was quite a gusher.
The thing is, that this small 1g test batch gave me some serious trouble during bottling. I decided that due to the small amount I would bottle straight from the primary ufff Mixed the priming sugar fine, but then trouble came along My bottle filler kept being filled with hop leafs (from the dry hops) so the bottle filling took ages and I had to pump my siphon to even getting something in the bottles, which caused a lot of stirring.
After a few days I saw that the yeast sediment was massive in each bottle, 1 inch. Well as this batch was only meant for small samples to evaluate the recepie it dosent matter that much.
THE PROBLEM: After 1 day in the fridge first sample tasted absolutely great, but the yeast sediment very quickly rose to the top of the bottle and it started gushing nice and slow. Can the extreme yeast sediment be the cause of this problem?
I know my process sounds a little sloppy here, but its only a test batch, so Im not as thorough as usual.
The thing is, that this small 1g test batch gave me some serious trouble during bottling. I decided that due to the small amount I would bottle straight from the primary ufff Mixed the priming sugar fine, but then trouble came along My bottle filler kept being filled with hop leafs (from the dry hops) so the bottle filling took ages and I had to pump my siphon to even getting something in the bottles, which caused a lot of stirring.
After a few days I saw that the yeast sediment was massive in each bottle, 1 inch. Well as this batch was only meant for small samples to evaluate the recepie it dosent matter that much.
THE PROBLEM: After 1 day in the fridge first sample tasted absolutely great, but the yeast sediment very quickly rose to the top of the bottle and it started gushing nice and slow. Can the extreme yeast sediment be the cause of this problem?
I know my process sounds a little sloppy here, but its only a test batch, so Im not as thorough as usual.