Dazza_devil
Well-Known Member
- Joined
- 18/2/08
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G'day Brewers,
I've had a 3638 brew in the bottles for 6 days now and I've noticed a lot of sediment settling in the bottom of the bottles. I did the usual, primary for 12 days then crashed to 1.5 degrees for around 2 days before returning to ambient, bulk priming and bottling. The brew looked very cloudy and smelled very yeasty when first bottled but it's settled out by the looks of it, leaving a relatively large amount of sediment. My current method has been leaving my beers fairly clear with very little sediment until this particular brew. Is this normal behaviour for this particular yeast? It may have taken a little longer to crash to 1.5 degrees because of higher than normal outside temps but was below 5 degrees for around a day then 1.5 for a day and a half. Could there be any other contributing factors?
Cheers
I've had a 3638 brew in the bottles for 6 days now and I've noticed a lot of sediment settling in the bottom of the bottles. I did the usual, primary for 12 days then crashed to 1.5 degrees for around 2 days before returning to ambient, bulk priming and bottling. The brew looked very cloudy and smelled very yeasty when first bottled but it's settled out by the looks of it, leaving a relatively large amount of sediment. My current method has been leaving my beers fairly clear with very little sediment until this particular brew. Is this normal behaviour for this particular yeast? It may have taken a little longer to crash to 1.5 degrees because of higher than normal outside temps but was below 5 degrees for around a day then 1.5 for a day and a half. Could there be any other contributing factors?
Cheers