new sediment on my beer

[Karlosjeje]

Hello,

this is my second time making beer and the sediment of my bottle is a little different vs the first time, i dont know if is a "good" sediment or something.

I will be grateful if someone with a similar experience could share their opinion about it or if they have seen a similar sediment

Thanks
first sediment second sediment (same recipe and bottling process)

 

[Sammy86]

Looks like sediment, beer will be OK

 

[mashpaddled]

Looks like what sediment will look like. That's maybe a thicker layer than you want--maybe you are siphoning too much of the trub into your beer but it will be fine. When I primarily bottled I'd end up with bottles like that with no problems. Be mindful of the sediment when pouring and try to stop pouring before you get to the sediment to get a nice clear glass of beer.

 

[Karlosjeje]

Ok, thank you for the replies. Effectively i used two fermetator in the process and siphon to avoid sediment, some of the bottles has "zero" sediment. I never see two layers of sediment, one more thick than the other.

In the next few days i will bottled another wave of beer and leave the siphon at least one or two centimeters avoid the sediment of the fermentator

 

[Jag75]

How long are you allowing the beer to stay in your fermenter before you bottle? Did you move the fermenter right before you bottled?

 

[Karlosjeje]

How long are you allowing the beer to stay in your fermenter before you bottle? Did you move the fermenter right before you bottled?

around 10 days in primary fermenter and 6 in the secondary. Yes, i move it a little to accommodate it and be able to bottle, like 10 or 20 cm more close to the edge of the table

 

[Stormcrow]

You didn't move it very far, but FWIW I move my fermenter to exactly where it needs to be for racking at least 24 hours before I transfer the beer; just to make sure anything I stir up has a little time to settle back down.

 

[Jag75]

around 10 days in primary fermenter and 6 in the secondary. Yes, i move it a little to accommodate it and be able to bottle, like 10 or 20 cm more close to the edge of the table

Try this next time . Leave in your fermenter for 21 days. Don't do a secondary. On the 20th day move it to where your going to bottle . Set up your bottling bucket then transfer.

Use some whirfloc in your boil then leaving in the fermenter for 3 weeks will help keep the sediment down.

 

[balrog]

If you bottle condition, you will have sediment; there is no way around it. You have yeast in suspension when you bottle, you add sugar, you are hoping the yeast will wake up, propogate if needed to proper concentration, eat sugar, make CO2 in the closed bottle that will make it fizzy, then stop, drop, and floculate. That'll be sediment, along with some other stuff as the beer clears, proteins and whatnot, which also drop to the bottom as sediment layer.