too much yeast in the bottle?

[KyleWolf]

Hey everyone,

I have a quick question. I just bottled a week ago, and I know I should expect something like a mini-yeast cake in the bottle, but I feel this may be a little too much.

Is this what I should expect? I understand this question has probably been asked a huge number of times, but I was just worried this was too much yeast. Thanks in advance.

Kyle

 

[scinerd3000]

you need to wait a few weeks before bottling is complete. The yeast will referment in the bottle with the addition of sugar and then, when stored properly and upright, will compact into a cake on the bottom leaving a clear beer. Storing upright while carbonating and in the fridge is key for me to get clear beer. This looks fairly normal for pouring a sample a week into bottling although you probably got some trub in when you syphoned.

Secondary fermentation helps if your having trouble getting clear beer however a long primary of 3-4 weeks is my norm. Be really careful when racking and you shouldnt have issues. But more importantly how does it taste?

 

[Chuck_Swillery]

If its only been in the bottle a week that's some pretty serious yeast growth. Possible that some of the trub was racked into the bottling bucket, dirty bottle, or even (if you used granulated corn sugar or similar) that all the sugar didn't disolve and ended up in your bottle.

What did you use as priming sugar?
Did you notice any sludge in the bottling bucket?
What did you use to sanitize the bottles?
Did you wash the bottles in a dishwasher that may have used powdered detergent?

 

[KyleWolf]

We used priming sugar and it was completely in solution.
there shouldnt have been much or any trub. I transferred off the trub before bottling.
I soaked in b-brite (not technically a sanitizer I know)

I knew you get these yeast cakes, I just thought it had a bit of a "overgrowth" look. A week is still young and I know that, and that the problem would probably take care of itself, but I thought it might be worth the post.

 

[scinerd3000]

I transferred off the trub before bottling.

how long did you ferment in primary before you racked to the bottling bucket?