Lot of Yeast in them bottles?

[strangely brown]

Hi all

I'm just maturing a batch of Wherry which this time is all bottled. I noticed however that theres a lot of yeast/grey sluge at the bottom. I know there is going to be some, but when I've looked at bottle matured beers in shops like youngs etc, there is a small amount, mine covers the whole bottom is this normal or am I doing something wrong? Should I let the beer settle for a bit first before bottling? Sorry if silly question I'm still quite new to this

[Goat]

in my experience thats normal
the longer you leave it the more compact it will get

[staplefordbill]

Yes, you can leave the beer for up to 2 weeks after fermentation has finished to let yeast settle out before bottling. Or you can 'rack' to another container (I use a Better Bottle) and leave it to settle out there. Quite a bit of yeast will drop to the bottom; you'll be left with only half the amount of yeast in the bottles. It will take a little while longer for the beer to carbonate in the bottles but only by a few days. I like to rack the beer as it gets the beer off the trub (spent yeast) and byproducts. There is a small risk of oxidation though.

[bungle666]

if your having trouble with it being REALLY loose in the bottle bottom, making them hard work to pour. then try a good long session in the fridge (48 hours +) it always seems to harden it up nicely!

B..

[gti1x]

if your having trouble with it being REALLY loose in the bottle bottom, making them hard work to pour. then try a good long session in the fridge (48 hours +) it always seems to harden it up nicely!

B..

Or learn to like yeasty ale - it's the lazy person's solution !

GTI

[JT.]

A layer of yeast in the bottles is normal, even after transfering to a secondary bucket before bottling. In my experience some kits (Muntons / Woodfords /brupacks) use yeasts that are easily disturbed no matter how long you leave them (I've managed 6+ months in the past) and you either have to accept cloudy beer or you end up leaving a fair bit in the bottom of the bottle even with careful slow pouring. Coopers kits on the other hand appear to use a different yeast as they always seem to form a hard crust at the bottom of the bottle in a relatively short time which isn't easily disturbed.

[strangely brown]

Thanks for the advice guys, very helpful. I was going to try a Coopers IPA next anyways so I'll see how I get with that, thanks again