Sediment in the Bottle

[hoptualBrew]

I've been homebrewing for around a year now & have always kegged my beer from the get go. Just bottled a wheat beer about two weeks ago that all the bombers have a 1/2" sediment layer on the bottom.

I, for some reason, did not rack the beer to a bottling bucket before bottling - I just went straight out of the primary carboy to the bottle since it appeared all the sediment had dropped out of suspension and I was very careful to no agitate anything. Well doesnt appear that it worked out.

Should this cause significant off flavors? Or is my main worry just be careful on the pour? I had tasted a bottle about one week after bottling & it was extremely (almost sickeningly) yeasty. Some advice would help calm my homebrew anxiety! Thanks in advance

 

[cscade]

A 1/2" is a LOT. How long was it in primary?

Be careful on the pour, and keep as many of them refrigerated as possible, to slow the yeast cells from breaking down and forming off flavors.

Basically, what you have now is perfectly good beer that you should just consume faster!

 

[unionrdr]

Leave the beer in primary just long enough to let it settle out clear or slightly misty. Wheat beers,slightly misty. Then transfer to bottling bucket. Always. Then a couple weeks conditioning before fridge time.

 

[carlisle_bob]

Hi

I used to worry about yeast in the bottle. Then I started to look in the bottom of Belgian commercial beers. I worry a lot less now ...

Bob

 

[BrewerBear]

I don't worry about sediment in the bottom and wheat beer should have some, but 1/2 inch seems like alot. Had the beer hit fg?

 

[bagbeard]

Has anyone tried sed ex sediment catchers. watched a video. Look cool if you want to travel with your beer(camping , etc) I don't mind sediment but it limits taking my beer to enjoy elsewhere