Secondary Fermentation Yeast removal

[MeadDrinker]

So, I am not really new to brewing (I've been making wine and mead for about a year and a half) but I am new to beer brewing. I wanted to try out making beer and decided on malt liquor. I have some equipment but not a full kit so I ordered a can of malt extract and brewed it with sugar and corn syrup to raise the content. The can said it brews 2 gallons of beer but all of the 2 gallon carboys and buckets were either too expensive or horribly reviewed so I brewed it in two jugs that hold 1 gallon. Since I do not have a bottling bucket for the same reason as the 2 gallon carboy, I siphoned it into another jug with the priming solution and then used my siphon and a bottling wand to bottle all of it into two 40oz bottles and a several 12oz. I noticed a few days ago that there is still a good bit of yeast on the bottom of each bottle. I had taste tested it when I bottled it and it tasted just like a good malt liquor and the alcohol content was right where I wanted it. Why is it there? I thought I had left as much yeast as I needed to when I transferred it to the jug with the priming sugar.

 

[IslandLizard]

If your beer was not 100% clear when you bottled it, chances are there was still yeast in suspension that settled out in your bottles. That's perfectly normal and expected.

Most of us will wait a few weeks after the main fermentation is over to let everything settle, clearing the beer, or to speed it up, cold crash it for a few days. Then rack the clear beer into another vessel, without touching the trubby layer on the bottom. Then prime and bottle. I guess your 40oz malt liquor bottles are strong enough to endure carbonation.