Expert: Keith Patton - 11/4/2008

Question
QUESTION: I recently brewed a Pike IPA 5 gal kit using malt extract. I used a secondary fermentation after 4 days in primary and bottled the beer three weeks later. While cleaning the garage couple days after bottling, I placed the bottled beer in the fridge to get them out of the way and forgot. I checked them 12 days later and found the yeast was so thick inside the bottle, even suspended throughout the bottom half. Should I remove the batch and let them ferment some more at room temp. or leave them in the fridge and just wait a few more weeks?

ANSWER: Jody:


Are you sure it is yeast and not bacteria?  One way to figure it out is to open one.  Do it in the yard.  If it gushes and is funky.  It is bacteria.

Had the beer clarified at all before you bottled it?

Did you take a specific gravity reading?  If the beer had not fermented out all the way it could be yeast, but I would have just expected some sediment, not a crop.

After three weeks of fermentation I would have expected the beer to be fully attentuated.  Did you have an active ferment?  Was it nil or very slow?  If so, then you might have reawakened it during your bottling.  I would be careful with the beer.  If it did continue to ferment in the bottle you could be sitting on a case of bottle bombs.

If the one you open is drinkable, I would decant them back into a bucket or carboy, let them settle to clarify and rebottle with more priming sugar.  They will be a bit stronger due to the additional fermentation.

Keith

---------- FOLLOW-UP ----------

QUESTION: OG 1.070
FG 1.015
Yes the beer clarified and was clear during bottling.
The fermentation was completely finished. I have brewed about ten batches of ales before and all processes of the pike ipa looked satisfactory until now. There is just a lot of white stuff in the bottom of the bottles. I just have never had this much before.
I opened one and it didn't gush, i poured it in a glass and left the white in the bottle and the beer is actually very good, strong. A hint of yeast taste but it seems fine as long as you leave the stuff in the bottle. Thanks a lot

Answer
I made a red ale and had a collar of yeast in the neck of the bottle.  I neve3r was able to explain it.  I recycle yeast from batch to batch.  Was this fresh yeast you were using?  It might just be the type of yeast.  If the sediment is all in the bottom just try pouring carefully.  There might have been enough residual sugar plus the priming sugar in the beer, that along with the aeration of the bottle filling you got a final little yeast bloom leaving more sediment than usual.

Keith