Something wrong with yeast sediment?

[insector]

Hi, sorry if this is a noob question. This is my second batch of homebrewed beer and I just bottled after 6 days in primary. The beer is an oatmeal stout with OG 1064 and FG 1015. Yeast used was Mangrove Jack's M42 New World Strong Ale.
I find the yeast sediment at the bottom of my primary a little strange. Is it just from CO2 leaving from the bottom of the carboy through the yeast or can it be some kind of infection? The first beer I made did not have a sediment like this, so I wonder if it is Ok.
The beer tasted fine, I did not notice anything wrong with it and there was no mold etc visible on the surface.

 

[bucketnative]

It's CO2 off-gassing from the sediment. That looks normal

 

[EtchyLives]

Nothing to worry about. Nottingham leaves an even more pock-marked yeast cake.

 

[user 125772]

In the future, you should leave the beer in the fermenter for AT LEAST 2 weeks, a lot of folks don't touch it for 3-4 weeks. It's quite possible that the stout wasn't even completely fermented yet at 6 days.
Welcome !

 

[ncbrewer]

In the future, you should leave the beer in the fermenter for AT LEAST 2 weeks, a lot of folks don't touch it for 3-4 weeks. It's quite possible that the stout wasn't even completely fermented yet at 6 days.
Welcome !

Be careful with these bottles. If it wasn't finished fermenting, you could get over carbonation or even bottle bombs.

 

[insector]

Thanks guys. I was worried about that yeast cake. The gravity did not change for 2 days. The recipe I brewed by said that the fermentation should take 5 days with FG 1015, then bottle. I bottled few plastic bottles as well and plan to check the pressure daily.
I'll keep the beer in primary for a longer period next time to make sure.

 

[RM-MN]

The CO2 dissolved in beer is partially constrained by the weight of the beer, small as it is. When you remove the beer from the yeast cake, more CO2 will come out of solution and make those marks.

I've followed the recipe instructions when I started brewing and the beer was fine at 7 days. However, there was so much yeast sediment still in suspension that ended up in the bottles that I had to leave quite a bit of beer in them to avoid getting it in my glass. Now I leave the beer longer and let a lot more yeast settle out. This extra time in the fermenter also counts toward maturing the beer so it is ready to drink with less time in the bottles although the total time from pitching the yeast until I get good beer to drink remains about the same.