Help with After Bottling Yeast Drop

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Morkin

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What a strange title you may think, but I have the strangest thing in my recently brewed extract Belgian Amber Ale. Primary 1 week, Secondary for 2 weeks, in bottle for 3 weeks. The beer tastes great, has great color and aroma. The problem is, there is strange yeast clumps floating in it!

The yeas looks like tissue paper when it gets wet and torn apart. The beer is otherwise very clear, but the yeast just dances around in the bottles and if stirred up, makes beer look like a wheat beer!

Is there anything that I can do now that they are already bottled to drop this yeast? Would an extreme Temp change do the trick? They are in the basement at about 76, would a higher temp to about 84 do something?
 

Revvy

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Chill them for at least a week...the longer you chill them the tighter the sediment layer will compact on the bottom..I recently discovered a bottle that had been in the back of my fridge for at least 2 if not 3 months...I upended the bottle even and nothing came out from the bottom.
 

captianoats

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How did you manage to keep a delicious chilled beer for 3 months? I'm lucky to keep a six pack cold for 3 weeks without downing them all.
 

Revvy

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How did you manage to keep a delicious chilled beer for 3 months? I'm lucky to keep a six pack cold for 3 weeks without downing them all.
It's called having a pipeline, beers at different levels of readiness. With a pipleine and a full fridge with many choices it is easy to not have a taste for a certain beer for a while, or just not grab it from the back..this was something I wrote a few months ago, it sums up my pipeline at the time....


I leave 99% of my beers in primary for a month...then I bottle...and right now I can't get 70 degrees in my loft to save my life...so I don't expect ANY of my beers to be carbed on time....so in the interim, I buy mix sixers of various beers to try as research for the next beers I plan on brewing and to build up my bottle stock.

For Example, I brewed my Pumpkin Ale for Thanksgiving on Labor Day...figuring at 8 weeks, I MIGHT have some ready for Holloween...But they were still green, so I only brought a couple to my annuual Halloween thingy, along with a sampler of commercial pumpkins...BUT come Turkey Day the beer was fantastic, and was a hit at the holiday.

Right now this is my current inventory...

Drinking....IPA, various bottles of Oaked Smoked Brown Ale, Smoked brown ale, Poor Richard's Ale, Biermuncher's Centennial Blonde (but as a Lager,)
Avoiding....Marris Otter/Argentinian Cascade SMaSH (It sucks)
Bottle Conditioning..... Chocolate Mole Porter, Belgian Dark Strong Ale, Peach Mead
In Primary.....Schwartzbier, Vienna Lager
Bulk Aging....Mead
Lagering....Dead Guy Clone Lager

Pretty much anything still in Primary or Lagering I will not be drinking til the end of March, but more than likely April....The Mole Porter needs a minimum several more weeks as well....but the Belgian Strong is prolly going to need 3-6 months to be ready...

The Swartzbier has 3 weeks more in primary, then another month lagering, THEN 3 weeks at least in the bottles...

Some weeks I take a break from my own beers to drink a couple sixers of samplers, so I don't drink ALL my current and other ready beers before the others comes online....Plus I'm craving a couple of styles that I don't have ready (like Vienna Lager) so I will make a bottle run....I also get to try new styles to come up with new ones to brew down the line.

And I'm also probably going to brew something this weekend...don't know what yet...maybe a low abv mild that I would only leave in primary till fermentation is stopped then bottled..so hopefully in a month they will drinkable.....
But do you see...you too one day will have a pipleine....and the wait will be nothing...you will have things at various stages...

This quote from one of my friends sums it up....

The nice thing is to get to a point in your pipeline where you are glancing through your BeerSmith brew log and realize that you have a beer that you have not even tried yet and it has been in bottle over 6 weeks. This happened to me this weekend. The beer was farging delicious.
 
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