This is my 2nd crack at a brew using caramalt, light malt, cascade hops and a can of Canadian with the yeast in the lid.
Flavour wise, it's not bad. I quite enjoy it and the punters are impressed too.
But what is this ring of residue at the top of bottle - I'm guessing yeast?
The first time it happened I assumed it was because I was too hasty bottling, but the 2nd time around she's fermented for 10 days at around 20C, gave 3 consecutive consistent SG readings and left to bottle ferment for 2 weeks.
What's causing it and how do I prevent it?
Cheers

Flavour wise, it's not bad. I quite enjoy it and the punters are impressed too.
But what is this ring of residue at the top of bottle - I'm guessing yeast?
The first time it happened I assumed it was because I was too hasty bottling, but the 2nd time around she's fermented for 10 days at around 20C, gave 3 consecutive consistent SG readings and left to bottle ferment for 2 weeks.
What's causing it and how do I prevent it?
Cheers
