Is this yeast cake yeastsy enough?

[mattymc]

I bottled my Cream Ale the other day and was surprised when I noticed how light the yeast cake was. I'm used to having a good layer of white across the entire bottom of the carboy.

Is this normal? Does it mean there is little yeast? Maybe I will need to bottle condition longer.

Just to clarify, this isn't a "Did I ruin my beer" thread. I'm just curious. The beer tastes not bad before bottling and the numbers look good to my novice eye.

I took some pics and left my brew logs / recipe below. Any opinions would be great!!

Thanks!

Matty


Pics
---------

Brew Log
---------

Date
Gravity Reading
PA Reading

11/21/2012 - Primary
1041.5
5.9

11/23/2012 - Primary
1023
5.2

12/2/2012 - Racked to Secondary
1008
1.1

12/26/2012 - Bottled
1010
1

Recipe
------
Cream Ale
O.G. - 1.042
6lb 10 oz pale malt extract
4 oz carapils malt
5 oz British crystal malt
4 oz chocolate malt
1 oz willamette \1/2 oz cascade blend together and boil 75% for 1 hour / use 25% for finishing al yeast

 

[aryoung1980]

My guess is that your yeast flocculated well in primary. I'd say that's an average layer of yeast since its from your secondary.