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Help. Have a cake at bottom of bottle after two weeks.
I have brewed a ale and stout. Both in primary (no secondary) for two weeks before bottles. IN bottles for two weeks. At three weeks had on and noticed a cake at the bottom which resembels my yest cake from primary. Any ideas as to what Im doing wrong. Temps all consistent, only difference is liquid yest versus dry. HELP it did affect flavor of Ale (dry yest first batch) so far Stout (second liquid) all good.
You may have racked over too much sludge from your fermentor to your bottling bucket. Try to be conservative and leave a little beer behind next time.
Did you bottle directly from your primary fermentor?
The cake you are seeing is just the yeast falling out of suspension in the bottles. The yeast was sill in solution when you bottled, ate the priming sugar, used all the sugars up and fell out to the bottom. If you left the beer in primary longer, or used a secondary, or crash cooled before bottling you would probably have a little less yeast in the bottles. It won't hurt the flavor, just be careful when pouring it in one slow pour and leave the yeast behind in the bottle. It is something that all naturally carbonated beers have. Even big manufacturers like Sierra Nevada that bottle condition have a small amount of yeast on the bottom of the bottles. BTW, a stout is an ale. Anything brewed at warm room temperature type temps with top fermenting yeast is considered an ale.
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