i recently read a post about this but cant find the post anywhere. i didnt use a 2nd bucket when bottling and sediment is forming on the bottem of bottles.(i know i shouldnt have done it but) i did open one bottle about 1 day after bottling to taste but sediment rised to the top of the bottle,
next time i will be using a 2nd bucket and chilling the fermenting bucket for a short while before transfering but for this batch i am just after some re-assurance that after 1 week in the warm and a couple in the fridge that the sediment will stay at the bottom when drinking. will it??
sediment in bottles
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sparky Paul
As DaaB says, does sound overprimed if there was lots of bubbles...
I've done it myself with beers, and infact all my heavily primed lagers are like this if opened at room temperatures - several hours in the fridge fixes it. If it's a bitter that's overprimed, what I do is put in the fridge until cold, decant into a 2 litre plastic pitcher, then leave to come back up to a reasonable temperature before drinking.
I would always recommend the use of Safale 04 yeast when bottling, it makes a really solid sediment which sticks to the bottom of the bottle.
I've done it myself with beers, and infact all my heavily primed lagers are like this if opened at room temperatures - several hours in the fridge fixes it. If it's a bitter that's overprimed, what I do is put in the fridge until cold, decant into a 2 litre plastic pitcher, then leave to come back up to a reasonable temperature before drinking.
I would always recommend the use of Safale 04 yeast when bottling, it makes a really solid sediment which sticks to the bottom of the bottle.
