has Anyone got this same problem?

[CaptainCookie]

Hi everyone, I got a little problem with my batch, The first pic is a glass of my blonde ale, two months after bottling, I use natural conditioning, so I'm guessing that all those particles are from dead yeast, is this normal for this amount of time? I always keep the beer in the fridge, Have anyone experimented the same problem? any advice for improving my beer's life spawn?

the laters pics are for the lab, I don't think is from contamination, any second opinion?

BTW, this sediment takes the form of the bottom of the bottle, so for that reason that takes that form, I keep my beer in the fridge at 44°F

 

[mredge73]

You are getting way too much sediment/trub into your bottles.
Can you elaborate on your bottling process?
Are you cold crashing, are you using a bottling bucket, how you are cleaning your bottles, etc..

Those dried up brown bits look to be crap that comes out of old bottles that were not rinsed after use.
The white stuff is yeast, the little round white dots in the lab photo are live yeast.
You also look to have some cold/hot break protein and maybe even some hop gunk in there.

Back when I bottle conditioned, I would expect to see a powdery white layer of yeast on the bottom and that is it.

 

[CaptainCookie]

You are getting way too much sediment/trub into your bottles.
Can you elaborate on your bottling process?
Are you cold crashing, are you using a bottling bucket, how you are cleaning your bottles, etc..

Sure thing, I make 5 days long cold-crash, then siphon the hell out of the fermenter, of course, some trub is always carried on

About the bottles, I wash them with a dilution of Peracetic acid, no Star-san over here in Perú, No rinse after wash, and bottle with this thing (pic related)

About the hops particle, I did a flame-off hops addition, with 10 minute hop stand at 203 °F, maybe didn't get diluted too well

I also got that white powder in all my other types of beer, but only in this blonde ale got this big chunks of sediment, as is not filtered beer, this chunks temp to appear naturally with time, by the dead of the yeast, how much a beer can last until getting this sediment problem?

 

[IslandLizard]

Looks like trub or solid yeast flocs.

When you start siphoning, don't stick the cane all the way down on the bottom, even with a diverter tippy on it.

Instead, keep it about 2/3 down, using a siphon clamp on the side of a bucket, or a siphon cap on a carboy, or something that prevents it from sliding to the bottom. As the beer level drops and starts nearing the bottom of the cane, slowly lower the cane accordingly. When about an inch or 2 (~ a gallon) of beer is left, start tipping the fermentor toward the cane, keeping the cane against the side, in the deep area. Keep siphoning and lowering until you get near the yeast/trub layer, or start sucking up any of it. At that point quickly clamp the racking hose, or pull it out of the bottling bucket. Don't let it gurgle air while submerged in the bottling bucket!

You can train yourself with this method in a "dry run" with water and some sediment, like hop trub.

 

[ncbrewer]

My method is similar to IslandLizard. Be sure to have the inverted cap on the end of the cane. Start siphoning with the cane about 2/3 down into the fermenter. About half way through, slowly lower the cane until it just starts to pick up sediment - then raise it slightly (maybe 1/8"") so it runs clear. Let it siphon all the way down, and pull up when it starts to gurgle. I also put a 3/4" shim under the bucket so it tilts back toward the end of the cane. I get a little more beer out that way, since the trub tends to stay flat to the bottom.

 

[CaptainCookie]

I dont believe this problem is related to bottling, if it were cuz excess of sediment, this problem would appear just in a week, not at two months

You also look to have some cold/hot break protein and maybe even some hop gunk in there.

Back when I bottle conditioned, I would expect to see a powdery white layer of yeast on the bottom and that is it.

This sounds more likely, I keep my beers in a freezer with modified thermostat at 44°F but It anyways makes some ice at the corners, also, I've found even an older beer that I forgot in my household fridge and just got the typical white powder, no this nasty black clumps, so I must assume that it's all related to the temperature

 

[mredge73]

You may need to manage your hot/cold break a little better or use an anti-foam product.
A good 60 minute boil should clump most protein particles together and will cause some foaming at the start of this process.
After the boil, how fast are you able to drop the temperature? If you can get it down to pitch temperature in 10-15 minutes, most of this protein material will sink to the bottom.
Use a good whirlpool in the boil kettle and put your pickup tube against the inside wall.
This will make it where you get little of this stuff in your fermentor in the first place.